Say hello to your new favorite fall side dish: Maple Pecan Brussels Sprouts. Imagine crispy, golden Brussels sprouts caramelized in pure maple syrup and tossed with crunchy toasted pecans for a sweet-savory combo that will dazzle any dinner table. This recipe transforms humble Brussels into an irresistible, crowd-pleasing treat, perfect for holiday feasts or cozy weeknights. Trust me, the balance of flavors and textures just begs for seconds—these sprouts disappear fast!
Ingredients You’ll Need
Simple, wholesome ingredients are the stars of Maple Pecan Brussels Sprouts. Each one brings something crucial—whether it’s color, crunch, a pop of sweetness, or earthy aroma—to create a side dish that tastes and looks truly special. Here’s why every element matters:
- Brussels sprouts: The earthy backbone of this dish, halved to caramelize perfectly and soak up all the delicious flavor.
- Olive oil: Helps the sprouts roast up crispy on the outside and creates a luscious base for every bite.
- Salt: Essential for seasoning, salt enhances the natural flavor and balances the maple sweetness.
- Black pepper: Adds gentle warmth that lifts the whole dish without overpowering it.
- Pure maple syrup: Adds that signature sweetness and helps create an irresistible glaze coating every sprout.
- Chopped toasted pecans: Brings buttery crunch and nutty depth—don’t skip the toasting for maximum flavor!
- Balsamic vinegar (optional): A splash brightens things up and adds a subtle tang that complements the maple richness.
- Fresh thyme leaves (optional): A sprinkle delivers herbal fragrance and freshness—totally optional, but highly recommended.
How to Make Maple Pecan Brussels Sprouts
Step 1: Prep the Brussels Sprouts
Start by trimming the ends and halving each Brussels sprout. This not only gives them a beautiful roasted edge but also helps them cook more evenly. Gather your ingredients and line a baking sheet with parchment paper to make clean-up a breeze—you’ll thank yourself later!
Step 2: Toss with Olive Oil and Seasoning
Place the halved sprouts in a large mixing bowl, drizzle with olive oil, then sprinkle salt and black pepper over everything. Toss thoroughly, making sure each sprout is well-coated; this ensures they crisp up perfectly and take on plenty of flavor.
Step 3: Roast to Golden Perfection
Arrange the Brussels sprouts cut-side down in a single layer on your baking sheet. Pop them into a preheated 400°F (200°C) oven and roast for about 20–25 minutes. Flip them halfway through to get both sides beautifully caramelized—watch as the edges turn irresistibly golden and crispy.
Step 4: Glaze with Maple Syrup
Pull the tray out and drizzle the maple syrup directly over the roasted sprouts. Toss gently so the syrup clings to every nook and cranny. Return the pan to the oven for just 5 minutes—this step gives you that signature sticky, glossy glaze that makes Maple Pecan Brussels Sprouts so special.
Step 5: Finish with Toasted Pecans and Fresh Touches
Now, for the finishing flourishes! As soon as the sprouts emerge from the oven, sprinkle on the toasted pecans for a warm, nutty crunch. If you’re opting in, now’s the time to drizzle balsamic vinegar and scatter fresh thyme leaves. These final touches create layers of flavor you’ll swoon over. Serve warm and watch them vanish!
How to Serve Maple Pecan Brussels Sprouts
Garnishes
A finishing flourish of extra thyme or a light sprinkling of flaky sea salt makes Maple Pecan Brussels Sprouts instantly restaurant-worthy. For a festive feel, try a few pomegranate seeds or freshly ground black pepper just before serving to add pops of color and a burst of flavor.
Side Dishes
Maple Pecan Brussels Sprouts are beloved alongside roasted turkey, beef tenderloin, or glazed ham, making them ideal for Thanksgiving or holiday tables. For plant-based mains, pair with a hearty lentil loaf, creamy mashed potatoes, or wild rice pilaf and you’ve got a gorgeous, balanced spread.
Creative Ways to Present
Try piling the sprouts high on a rustic platter, drizzling them with extra maple syrup, and scattering candied pecans for dramatic effect. Or, offer them as part of a veggie-forward appetizer board with toothpicks—Maple Pecan Brussels Sprouts make fabulous finger food at cocktail gatherings!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply pop your cooled Maple Pecan Brussels Sprouts in an airtight container and store in the fridge for up to 4 days. The flavors deepen as they mingle, and they’re just as delicious the next day!
Freezing
While Brussels sprouts can be frozen after roasting, the texture does become a bit softer upon thawing. If you don’t mind a little less crunch, lay cooled sprouts in a single layer on a tray to freeze, then transfer to a freezer bag for up to 2 months. Wait to add the pecans until reheating so they stay crisp.
Reheating
To revive Maple Pecan Brussels Sprouts, spread them out on a baking sheet and reheat at 350°F (175°C) for 8–10 minutes to restore their crispy edges. Alternatively, a quick turn in a hot skillet can reintroduce that toasty warmth and crunch!
FAQs
Can I make Maple Pecan Brussels Sprouts ahead of time?
Absolutely! You can roast the Brussels sprouts a few hours before serving and add the glaze, pecans, and garnishes just before guests arrive. A quick pop in the oven keeps them tasting freshly made.
How do I toast pecans without burning them?
Toss the chopped pecans in a dry skillet over medium heat, stirring often for 3–4 minutes until they’re fragrant and golden. Keep a close eye on them—they go from toasty to burnt quickly!
Can I use frozen Brussels sprouts?
Fresh is best for texture, but in a pinch, thawed frozen Brussels sprouts can work. Be sure to dry them thoroughly first, and expect a slightly softer finish after roasting.
Is the balsamic vinegar necessary?
Not at all! Balsamic vinegar is optional, but adds a lovely hint of tang that counters the sweetness from the maple syrup. Try both ways to see which version of Maple Pecan Brussels Sprouts is your favorite.
What’s the best way to make this recipe nut-free?
You can simply omit the pecans, or swap in toasted pumpkin or sunflower seeds for crunchy texture and nut-free appeal! The sprouts and maple glaze will still shine on their own.
Final Thoughts
Maple Pecan Brussels Sprouts prove that a few great ingredients—when cooked just right—can make something truly magical. Next time you need a show-stopping, flavor-packed side, give this recipe a try. I guarantee, everyone at your table will be reaching for more!
Print
Maple Pecan Brussels Sprouts Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These Maple Pecan Brussels Sprouts are a delicious and festive side dish perfect for any occasion. Roasted to perfection, the Brussels sprouts are coated in a sweet maple glaze and topped with crunchy toasted pecans.
Ingredients
Brussels Sprouts:
- 1½ pounds Brussels sprouts (trimmed and halved)
Seasoning:
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Glaze:
- ¼ cup pure maple syrup
Toppings (Optional):
- ½ cup chopped pecans (toasted)
- 1 tablespoon balsamic vinegar
- ½ teaspoon fresh thyme leaves
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them cut side down on the prepared baking sheet in a single layer.
- Roast Brussels sprouts: Roast for 20–25 minutes, flipping halfway through, until golden brown and tender.
- Add maple syrup: Remove from the oven and drizzle with maple syrup, tossing to coat. Return to the oven for 5 more minutes.
- Finish and serve: Sprinkle with toasted pecans and, if using, balsamic vinegar and thyme. Serve warm.
Notes
- For even more flavor, add a pinch of crushed red pepper or crumbled bacon.
- Toast the pecans ahead of time in a dry skillet for 3–4 minutes until fragrant.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 180
- Sugar: 8g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
