Maple Balsamic Brussels Sprouts with Pecans

Roasted Brussels sprouts tossed in a sticky, tangy maple–balsamic glaze and studded with toasted pecans — comfort food that somehow also feels fancy enough to bring to Thanksgiving. These sprouts caramelize at the edges, get crunchy little nutty bites from the pecans, and carry a tiny hit of heat and salt that keeps you flicking the fork back for one more bite.

My husband is embarrassingly obsessed with these. He calls them “the dessert sprouts” and will literally eat a whole bowl before dinner if I’m not watching. We first made them on a chaotic weeknight when the oven was full of other things; I threw everything on a sheet pan, slashed the prep, and we both agreed it should be illegal how good they were. Now they’re our go-to side when we want something that feels special but doesn’t require me to perform culinary acrobatics.

Kitchen Talk

MORE EASY SIDE DISHES RECIPES...

SIDE DISHES

Ono Hawaiian Macaroni Salad Recipe

SIDE DISHES

Easy Sweet Potato Bake Recipe

SIDE DISHES

Easy Pumpkin Mashed Potatoes Recipe

SIDE DISHES

Air Fryer Butternut Squash Delight

I’ll confess: the first time I made these I massively under-toasted the pecans and they were limp and sad. Toasting the nuts properly makes the whole dish sing — don’t skip that step. Also, I learned the hard way that adding the glaze too early makes soggy sprouts; wait until they’ve got some color and then throw the sauce on so it caramelizes without steaming them. Once I swapped out walnuts for pecans because that’s what I had, and it was a revelation — pecans bring a buttery chew that pairs with the maple really well.

Shopping Tips

– Vegetables: Pick small to medium Brussels sprouts for the best caramelization; avoid ones with lots of yellowing leaves or soft spots.
– Nuts & Seeds: Buy raw pecans and toast them yourself for brighter flavor; pre-toasted nuts are okay but can taste stale.
– Fats & Oils: Use a neutral oil with a high smoke point (avocado or canola) for roasting; olive oil is fine but don’t use extra-virgin if you’re at high heat.
– Sweeteners: Pure maple syrup gives the best flavor — look for Grade A for a lighter taste or Grade B if you want a deeper maple punch.
– Spices: If using red pepper flakes or smoked paprika, choose fresh jars — old spices lose their kick and this dish relies on small hits of flavor.

Prep Ahead Ideas

– Trim and halve the sprouts a day ahead; store in a shallow container or zip-top bag lined with paper towels to absorb moisture.
– Toast the pecans in advance and keep them in an airtight container at room temp; they’ll stay crunchy for several days.
– Whisk the glaze (maple, balsamic, a pinch of salt and pepper) into a jar and refrigerate; bring to room temp before finishing on hot sprouts.
– Prep this way and dinner night becomes assembly: roast, finish with glaze, sprinkle nuts.

✔Time-Saving Tricks

– Roast at a higher temp on a hot, roomy sheet pan so sprouts brown instead of steam — single layer is key.
– Use pre-trimmed sprouts if you can find them, or buy a bag of frozen halved sprouts when life is hectic.
– Toast nuts in the oven while the sprouts roast to multitask.
– Don’t rush the glaze step — add it at the end and let it bubble briefly so it clings and caramelizes.

✔Common Mistakes

– Overcrowding the pan: I did this once and ended up with soggy, steamed sprouts — spread them out.
– Adding the glaze too early: the sauce will make everything mushy; wait until there’s color.
– Burning the maple: maple syrup can scorch fast, so keep an eye when you reduce it — low and slow wins.
– Under-seasoning: bitter greens need salt; taste and adjust after roasting before you call it done.

What to Serve It With

– Roast chicken or maple-glazed salmon for a cozy weeknight combo.
– Creamy mashed potatoes or cauliflower mash to soak up any extra glaze.
– A simple farro or rice pilaf and a crisp green salad to balance textures.
– Crusty bread for dunking if you’re feeling decadent.

✔Tips & Mistakes

– Use a rimmed sheet pan so the glaze doesn’t drip onto your oven.
– Salt after roasting, not before, if you’re using salty add-ins like bacon or parmesan.
– If the glaze gets too thick, splash a little water to loosen — it’ll shine again.
– If sprouts aren’t browning, turn up the heat and give them more space.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a hot oven or toaster oven to revive crisp edges — the microwave will make them limp but still tasty. Cold leftovers are fine tossed into salads or chopped into breakfast bowls with a fried egg; no judgment if you eat them straight from the fridge.

✔Variations and Substitutions

– Swap pecans for walnuts, almonds, or even pepitas if you want nuttier or crunchier textures.
– Honey works in place of maple syrup but changes the flavor — maple is more autumnal.
– Add crumbled bacon or pancetta for a smoky, salty lift.
– Use sherry vinegar or red wine vinegar if you don’t have balsamic; you’ll lose some sweetness but keep the tang.
– For a vegan option, skip any butter and use extra oil plus a splash of soy or tamari for umami.

Frequently Asked Questions

Maple Balsamic Brussels Sprouts with Pecans

Caramelized Brussels sprouts get glossy with a maple–balsamic glaze and crunchy toasted pecans. Sweet, tangy, and savory in every bite.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb brussels sprouts trimmed and halved
• ▢ 2.5 tbsp extra-virgin olive oil
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.75 cup pecan halves roughly chopped
• ▢ 2.5 tbsp pure maple syrup
• ▢ 1.75 tbsp balsamic vinegar
• ▢ 1 tsp Dijon mustard
• ▢ 2 tsp minced garlic
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 1 tsp fresh thyme leaves optional

Instructions

Preparation Steps

• Preheat oven to 425 F. Line a rimmed sheet pan with parchment for easy cleanup.
• Toss brussels sprouts with olive oil, salt, and pepper. Spread cut side down on the pan.
• Roast until just starting to brown, about 15 minutes.
• Whisk maple syrup, balsamic, Dijon, garlic, and red pepper flakes in a small bowl.
• Add pecans and half the maple-balsamic mixture to the pan. Toss and roast 6–8 minutes, until sprouts are tender and edges are deeply browned.
• Finish with remaining glaze and thyme. Toss to coat, taste, and adjust seasoning. Serve warm.

Notes

Variation: Add 2 slices of crisped, crumbled bacon or a handful of dried cranberries for a savory-sweet twist. Storage: Refrigerate leftovers up to 4 days; re-crisp in a hot skillet for best texture.

This recipe is an original creation inspired by classic Maple Balsamic Brussels Sprouts with Pecans flavors. All ingredient ratios and instructions are independently developed.