Crisp-tender Brussels sprouts get a luscious makeover in this Maple Glazed Brussels Sprouts with Pecans recipe. The natural bitterness of the sprouts is beautifully balanced by a sweet maple glaze, while toasted pecans add crunch and a buttery richness. It’s an easy, elegant side dish that pairs perfectly with everything from roasted meats to hearty grain bowls.
Ingredients:
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- ¼ cup pure maple syrup
- ½ teaspoon ground cinnamon (optional)
- ½ cup pecans, roughly chopped and toasted
- 1 tablespoon butter
Instructions:
- Prepare the Brussels Sprouts:
- Preheat oven to 425°F (220°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet.
- Roast the Brussels Sprouts:
- Roast for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
- Toast the Pecans:
- While the sprouts are roasting, melt the butter in a small skillet over medium heat.
- Add the chopped pecans and toast until fragrant and lightly browned, about 3-4 minutes.
- Set aside.
- Prepare the Maple Glaze:
- In the same skillet, add the maple syrup and ground cinnamon (if using).
- Simmer for 1-2 minutes until slightly thickened.
- Combine and Serve:
- Remove the roasted Brussels sprouts from the oven.
- Drizzle the maple glaze over them and toss to coat evenly.
- Sprinkle the toasted pecans on top.
- Serve warm.
Recipe Tips:
- Even Roasting: Ensure Brussels sprouts are similar in size for uniform cooking.
- Pecan Toasting: Keep an eye on the pecans while toasting to prevent burning.
- Maple Syrup: Use pure maple syrup for the best flavor.
FAQs:
- Can I use frozen Brussels sprouts?
- Yes, but thaw and pat them dry before roasting to achieve crispiness.
- What can I use instead of pecans?
- Walnuts or almonds are good alternatives.
- Is this dish vegan?
- Yes, if you use plant-based butter or omit it entirely.
