Finding a vegetable side dish that appeals to everyone at the table can be a challenge. These maple roasted brussels sprouts with pecans combine earthy vegetables with a sticky, sweet glaze. The oven does most of the heavy lifting. You only need a few pantry staples to pull this together.
The process takes about 55 minutes from start to finish. You will roast the sprouts and nuts in olive oil first. The maple syrup goes on near the end of the cooking time so the sugars do not burn. The result is a tender, caramelized vegetable dish with a soft crunch from the toasted pecans.
Why this works
- Adding the maple syrup during the last 15 minutes prevents the natural sugars from scorching on the hot baking sheet.
- Placing the halved sprouts cut side down helps them develop a deep brown crust on the bottom.
- Roasting the pecans alongside the vegetables toasts the nuts and brings out their natural rich flavor.
Ingredients you'll need
- Brussels sprouts: Look for bright green, firm heads with tightly packed leaves. Smaller sprouts tend to be sweeter and more tender.
- Pecans: Use raw, unsalted pecans. Chop them coarsely so they do not turn to dust or burn too quickly in the oven.
- Olive oil: Standard extra virgin olive oil works well for roasting at 375°F (190°C). You can also use avocado oil.
- Maple syrup: Choose pure maple syrup rather than pancake syrup. Dark color robust taste syrup gives the strongest flavor.
- Salt: Kosher salt is recommended. If using fine table salt, reduce the amount slightly.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the vegetables
Start by washing and drying the brussels sprouts thoroughly. Trimming the rough stem allows you to easily peel away any damaged outer leaves. Halving the sprouts ensures they cook evenly and provides a flat surface for browning.
Step 2: Season and roast
Toss the sprouts and chopped pecans right on the baking sheet with olive oil, salt, and black pepper. Spread them out evenly. Roasting at 375°F (190°C) gives the vegetables time to soften inside while the outside gets crisp.
Step 3: Add the maple glaze
Pull the baking sheet out after 30 minutes. Drizzling the maple syrup over the hot sprouts now allows the syrup to thicken into a glaze without burning. Toss everything well and finish roasting until fork tender.
Serve it with
This dish pairs well with roasted poultry or a hearty pasta dinner. Serve it alongside Classic Green Bean Casserole From Scratch or Make Ahead Mashed Potatoes for Thanksgiving for a complete holiday spread.
Storage and reheating
Store leftover brussels sprouts in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the sprouts will become mushy upon thawing. Reheat portions in a 350°F (175°C) oven for 10 minutes or warm them gently in a skillet over medium heat.
FAQ
Can I use frozen brussels sprouts?
Frozen brussels sprouts hold too much moisture for this method. They will steam instead of roasting. Stick to fresh brussels sprouts for a crisp exterior.
Why did my brussels sprouts turn out mushy?
Mushy sprouts usually happen if they are crowded on the baking pan. Make sure they are in a single layer with a little space around them so the moisture can escape.
Can I prep this dish ahead of time?
You can wash, trim, and halve the brussels sprouts a day in advance. Store them in a sealed bag in the fridge until you are ready to toss them with oil and roast.
