This easy vegetable side dish combines the natural sweetness of maple syrup with the earthiness of roasted Brussels sprouts.
Toasted pecans add a crunchy texture and nutty flavor that complements the caramelized sprouts.
Ideal for pairing with autumn and winter meals, this recipe is both flavorful and simple to make.
Why You’ll Love This Recipe
- Roasting Brussels sprouts at a high temperature caramelizes the natural sugars, enhancing their flavor and giving a tender-crisp texture.
- Maple syrup adds a sweet glaze that balances the slight bitterness of the sprouts.
- Toasting pecans separately ensures they remain crunchy and flavorful without burning during the roasting process.
- Combining the maple glaze and toasted nuts creates a pleasing contrast in texture and taste.
Maple Roasted Brussels Sprouts with Toasted Pecans
A sweet and savory side dish featuring caramelized Brussels sprouts drizzled with maple syrup and topped with crunchy toasted pecans.
- Prep time
- 10 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2 tablespoons (30ml) olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30ml) pure maple syrup
- 1/2 cup (50g) pecans, roughly chopped
Instructions
- Prepare the Brussels sprouts Preheat the oven to 400°F (200°C). Rinse and trim the Brussels sprouts, then cut them in half lengthwise. Place them in a large bowl.
- Season and roast sprouts Drizzle the olive oil over the Brussels sprouts, season with salt and black pepper, and toss to coat evenly. Spread the sprouts on a baking sheet in a single layer.
- Toast pecans Place the chopped pecans on a separate baking sheet and toast in the oven for about 5 minutes, checking frequently to prevent burning. Remove and set aside once fragrant and lightly browned.
- Roast Brussels sprouts Roast the Brussels sprouts in the preheated oven for 20 minutes, stirring once halfway through to ensure even caramelization.
- Add maple syrup and finish roasting After 20 minutes, remove the baking sheet from the oven and drizzle the maple syrup over the sprouts. Toss gently to coat, then return to the oven for an additional 5 minutes.
- Combine and serve Remove the Brussels sprouts from the oven and transfer to a serving dish. Sprinkle the toasted pecans over the top and serve warm.
Helpful Tips
- Make sure to watch the pecans closely while toasting to avoid burning, as nuts can go from toasted to burnt quickly.
- For an extra layer of flavor, add a pinch of smoked paprika or chili flakes before roasting.
- Serve immediately for the best texture; Brussels sprouts can become mushy if cooled and reheated.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a 350°F (175°C) oven for about 10 minutes to maintain crispness.
Do not freeze, as the texture of roasted Brussels sprouts and pecans will suffer.
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are preferred for best texture, you can use thawed frozen Brussels sprouts. Pat them dry before seasoning to reduce moisture and follow the roasting instructions.
Are the pecans necessary?
The toasted pecans add a pleasant crunch and nutty flavor that complements the sprouts, but you can omit them if you have a nut allergy or don't like nuts.
Can I prepare this recipe ahead of time?
You can prepare and roast the Brussels sprouts without the maple syrup and pecans ahead of time, then add them just before serving to keep textures optimal.
Leave a Reply