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.
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Servings:
Ingredients
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.