Maple Pecan Roasted Brussels Sprouts

Hate reading? ME TOO! That’s why I’ve included some videos below.

Maple Pecan Roasted Brussels Sprouts are a tasty twist on a classic veggie. These crispy sprouts are coated in sweet maple syrup and crunchy pecans, making them irresistible even to picky eaters. You’ll love how easy they are to make.

This dish combines flavors and textures that will wow your taste buds. The maple syrup adds a touch of sweetness, while the pecans give a nice crunch. It’s a perfect side for fall dinners or holiday meals.

Table of Contents

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make tasty maple pecan roasted Brussels sprouts:

1 1/2 pounds Brussels sprouts
2-3 tablespoons olive oil
2-3 tablespoons maple syrup
1/2 cup pecans
Salt and pepper to taste

Don’t have these exact items? No problem! Try these swaps:

Use honey instead of maple syrup
Switch pecans for walnuts or almonds
Replace olive oil with melted butter

For extra flavor, you can add:

4-6 slices of bacon, cooked and crumbled
1 tablespoon balsamic vinegar
A pinch of cayenne pepper for some heat

Remember, you can adjust the amounts based on your taste preferences. Feel free to add more maple syrup if you like it sweeter, or use less oil if you’re watching your fat intake.

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Cut the Brussels sprouts in half. Place them on the baking sheet with any loose leaves.

Drizzle olive oil over the sprouts. Sprinkle with salt and pepper. Toss to coat evenly.

Spread the sprouts in a single layer, cut-side down. This helps them get nice and crispy.

Roast for 20-25 minutes. Shake the pan halfway through to ensure even cooking.

While the sprouts roast, toast pecans in a dry skillet over medium heat. Stir often for 3-5 minutes until fragrant.

In a small bowl, mix melted butter and maple syrup.

When the sprouts are done, transfer them to a serving bowl. Pour the maple butter mixture over them.

Add the toasted pecans and toss everything together gently.

Taste and adjust seasoning if needed. Serve your maple pecan roasted Brussels sprouts right away while they’re hot and crispy!

Tips, Tricks & Storing

Cut Brussels sprouts into even sizes for uniform cooking. This helps them roast at the same rate.

Spread them out on the baking sheet. Give each sprout some space to crisp up nicely.

Don’t skimp on the oil. A good coating helps the sprouts get crispy and golden brown.

Add the bacon and pecans near the end of cooking. This prevents them from burning.

Drizzle maple syrup in the last few minutes. It will caramelize without burning.

Try adding a splash of balsamic vinegar for extra tang.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F for about 10 minutes to crisp them up again.

For meal prep, roast the sprouts and store separately from the bacon and pecans. Combine when reheating.