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Maple-Glazed Brussels Sprouts with Pecans
Sweet maple syrup and earthy Brussels sprouts are a natural match. Roasted until caramelized, then tossed with toasted pecans and a warm maple-Dijon glaze, this Thanksgiving-ready side is on the table in 30 minutes and consistently the first dish to disappear.
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Ingredients
- 1½ lbs Brussels sprouts, trimmed and halved
- 3 tbsp maple syrup
- 1 tbsp Dijon mustard
- 3 tbsp olive oil, divided
- ½ cup pecan halvesWalnuts or sunflower seeds work too
- 1 tsp apple cider vinegar
- ¾ tsp salt
- ¼ tsp black pepper
Contains: mustard, nuts, sulphites.
Method
- Preheat oven to 425°F. Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a large baking sheet.About 10 min
- Roast for 20 minutes until deeply golden on cut sides and crispy at edges.About 20 min
- While sprouts roast, toast pecans in a dry skillet over medium heat for 3-4 minutes. Whisk together maple syrup, Dijon mustard, remaining olive oil, and apple cider vinegar.About 5 min
- Transfer roasted sprouts to a serving bowl. Pour maple-Dijon dressing over and toss to coat. Add toasted pecans and serve.About 2 min
Tips
- Don't dress the sprouts in the glaze before roasting — the sugar will burn.
- Real maple syrup makes a real difference here; skip the imitation.
- The glaze is also great drizzled over roasted carrots or sweet potatoes.
Ring the changes
- Add dried cranberries for a pop of tartness and holiday colour.
- Stir in crumbled goat cheese right before serving for a creamy contrast.
Keeping it
Keeps for 3 days in the fridge. Reheat in a 400°F oven for 8 minutes; add nuts fresh when serving.
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More from the same crop
Raw Brussels sprouts, shaved paper-thin, become a tender, nutty-flavoured salad that holds up beautifully to a bold lemon-Dijon dressing. Salty pecorino and toasted almonds add crunch and richness. This is the salad that makes people realize Brussels sprouts raw are actually wonderful.
20 min · easy · Brussels Sprouts
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