Maple Glazed Roasted Brussels Sprouts with Pecans

Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutes

Ingredients

For the Brussels Sprouts

• 1 ½ pounds Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and freshly cracked black pepper, to taste

  
  

For the Glaze

• 3 tablespoons pure maple syrup

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1 tablespoon unsalted butter, melted

For the Topping

• ½ cup pecans, roughly chopped

• 1 teaspoon olive oil

• Pinch of sea salt

Optional Garnishes

• Extra drizzle of maple syrup

• Sprinkle of flaky sea salt

Method

Roast the Brussels sprouts

• Preheat oven to 425°F (220°C).

• Toss halved Brussels sprouts with olive oil, salt, and pepper.

• Spread on a parchment-lined baking sheet, cut side down.

• Roast for 20–25 minutes, flipping halfway, until golden brown and caramelized.

Toast the pecans

• While sprouts roast, heat 1 teaspoon olive oil in a small skillet over medium heat.

• Add pecans and a pinch of sea salt, stirring for 3–4 minutes until fragrant. Remove from heat and set aside.

Make the glaze

• In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and melted butter until smooth.

Combine

• Remove Brussels sprouts from the oven and toss immediately with the maple glaze until evenly coated.

• Sprinkle with toasted pecans.

Serve

• Transfer to a serving platter, drizzle with a little extra maple syrup if desired, and finish with flaky sea salt.

• Serve warm as a side dish to any fall or holiday meal.

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