Go Back
To create Maple Glazed Brussels Sprouts with Pecans, you'll need some simple and fresh ingredients. Here’s what you will gather: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons pure maple syrup - 2 tablespoons olive oil - 1 teaspoon balsamic vinegar - 1/2 teaspoon garlic powder - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/2 cup pecans, roughly chopped - 2 tablespoons fresh parsley, finely chopped (for garnish) These ingredients shine in this dish. The Brussels sprouts bring a nice crunch, while the maple syrup adds a sweet touch. Olive oil gives richness, and balsamic vinegar adds a tangy kick. Garlic powder, salt, and pepper round out the flavors. Finally, the pecans add a lovely crunch and nutty flavor. Fresh parsley will brighten your dish and make it look pretty. First, set your oven to 400°F (200°C). Preheating helps the Brussels sprouts cook evenly. Next, take 1 pound of Brussels sprouts. Trim off the tough ends and cut them in half. This helps them roast better. In a large bowl, mix the halved sprouts with 2 tablespoons of olive oil and 3 tablespoons of pure maple syrup. Add 1 teaspoon of balsamic vinegar, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss everything well. You want each sprout coated nicely. Spread the coated Brussels sprouts on a large baking sheet. Make sure they are in a single layer. This way, they roast well. Place the baking sheet in the preheated oven. Roast for about 20 minutes. Stir them halfway through for even cooking. After 20 minutes, add 1/2 cup of roughly chopped pecans to the sheet. Roast for another 10 to 15 minutes. The sprouts should turn tender and caramelized, while the pecans become toasty. When done, remove the baking sheet from the oven. Let it cool for a few minutes. For a nice finish, sprinkle 2 tablespoons of finely chopped fresh parsley on top. This adds color and freshness to your dish. To get that shiny glaze, use pure maple syrup. It adds sweetness and depth. Mix it well with olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Make sure every sprout gets coated. This helps them caramelize nicely in the oven. Don't skip the balsamic vinegar; it gives a nice tang. For even cooking, space the Brussels sprouts out on the baking sheet. They should not touch each other. Stir them halfway through roasting. This step helps them cook evenly and get that golden color. Keep an eye on them as they roast, so they don’t burn. These Maple Glazed Brussels Sprouts make a great side dish. They pair well with roasted meats or a grain bowl. Top them with fresh parsley for color and flavor. You can also serve them warm or at room temperature. Don’t forget to add extra chopped pecans on top for a nice crunch! {{image_2}} You can swap ingredients in this recipe. If you don’t have Brussels sprouts, use green beans or broccoli. Maple syrup can be replaced with honey or agave nectar. Olive oil works well, but you can use melted butter for a richer taste. If you want a tangy kick, try apple cider vinegar instead of balsamic vinegar. Garlic powder is great, but fresh minced garlic adds a nice touch. Pecans bring a lovely crunch, but other nuts work too. Try walnuts for a different flavor. Almonds can add a nice twist as well. If you prefer seeds, pumpkin seeds or sunflower seeds suit this dish well. They provide texture and a nutty taste. To boost the flavor, add spices like paprika or cayenne for heat. A sprinkle of smoked paprika gives a nice depth. For a sweet touch, try adding a pinch of cinnamon. Fresh herbs such as thyme or rosemary enhance the dish's aroma. You can even mix in a splash of orange juice for a citrus zing. After enjoying your Maple Glazed Brussels Sprouts, let them cool. Place leftovers in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty. To reheat, use the oven for the best results. Preheat to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat for about 10-15 minutes until warm. This method keeps them crispy. You can also use the microwave, but they may get soggy. If you use the microwave, heat in short bursts. For longer storage, you can freeze these sprouts. First, let them cool completely. Then, place them in a freezer-safe bag. Squeeze out as much air as you can. Frozen Brussels sprouts can last up to three months. When you’re ready, thaw them in the fridge overnight before reheating. Yes, you can make these Brussels sprouts ahead of time. Cook them as directed and let them cool. Store them in an airtight container in the fridge for up to three days. When you are ready to serve, reheat them in the oven at 350°F (175°C) until warm. This method keeps their flavor and texture. Maple glazed Brussels sprouts pair well with many dishes. Serve them alongside roasted chicken or grilled salmon for a hearty meal. You can also add them to a salad with mixed greens for a fresh touch. They work great with quinoa or rice dishes as well. Their sweet and nutty flavor complements rich proteins nicely. You can use frozen Brussels sprouts, but they may not be as crisp. Thaw them first and drain any excess water. Toss them with your glaze and roast as usual. Keep in mind that cooking time may vary. Check for doneness to ensure they are tender and roasted well. This article covered how to make delicious maple glazed Brussels sprouts. I shared a clear list of ingredients, easy steps, and helpful tips. You learned about variations to suit your taste and how to store leftovers. Now you can whip up this tasty dish anytime. Enjoy the crunch and sweetness of the sprouts. Share them with friends for a tasty side or snack. Happy cooking!

Maple Glazed Brussels Sprouts with Pecans

Discover the irresistible flavor of Maple Glazed Brussels Sprouts with Pecans, a perfect side dish for any meal! This easy-to-follow recipe combines roasted Brussels sprouts with a sweet maple glaze and crunchy pecans, creating a delightful balance of taste and texture. Ready in just 45 minutes, it’s sure to impress your family and friends. Click through to explore this delicious recipe and elevate your dining experience!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons pure maple syrup

2 tablespoons olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pecans, roughly chopped

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and black pepper. Toss until the Brussels sprouts are well-coated with the mixture.

      Spread the Brussels sprouts evenly on a large baking sheet in a single layer.

        Roast in the oven for about 20 minutes, stirring halfway through to ensure even cooking.

          After 20 minutes, add the chopped pecans to the baking sheet, and roast for an additional 10-15 minutes, or until the Brussels sprouts are tender and caramelized, and the pecans are toasted.

            Remove from the oven and let cool for a few minutes.

              Sprinkle fresh parsley on top before serving for a pop of color and freshness.

                Prep Time: 10 min | Total Time: 45 min | Servings: 4