This recipe for maple-roasted brussels sprouts is fabulous! The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasted pecans and a drizzle of maple syrup. I make them every year for Thanksgiving and year round whenever I get my hands on some brussels sprouts. I’ve convinced even the most avid brussels sprouts hater to try them and they are always pleasantly surprised how great they taste! Never underestimate the power of a little maple syrup to help the vegetables go down!
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Maple-Roasted Brussels Sprouts with Toasted Pecans Recipe
- Yield: 6
- 1 1/2 pounds brussels sprouts
- 1/2 cup toasted pecans, coarsely chopped (optional)
- 1/4 cup olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon (or 10 grinds) black pepper
- 1/4 cup maple syrup
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- Toss the brussels sprouts, pecans, olive oil, salt and pepper together. Once coated in oil, spread into a 9- by 13-inch baking dish or cooking sheet to roast. You may want to line your sheet tray with foil for easier cleanup.
- Bake at 375 degrees Fahrenheit. Bake for 30 minutes, stirring halfway, to even out the browning. Stir in the maple syrup. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total). Stir in the toasted pecans and serve.
New York Times Vegan Thanksgiving