A recipe for Maple Syrup Roasted Brussels Sprouts with toasted pecans – my favorite vegan holiday side dish! They can convert even a diehard veggie hater.
This recipe for maple syrup roasted brussels sprouts is nothing short of fabulous! The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, They are served tossed with toasted pecans and a drizzle of maple syrup. Just a touch of sweetness and so good you’ll hardly believe you snubbed them during your childhood. I make them every year for Thanksgiving and any time of year I can get my hands on brussels sprouts.
I’ve convinced even the most avid brussels sprouts haters to try them and they are always pleasantly surprised how great they taste. Not to mention they are vegan, gluten-free and nearly guilt-free. Never underestimate the power of a spoonful of maple syrup to help the vegetables go down.
By the way, Thanksgiving is my favorite holiday. Check out more of my favorite Thanksgiving recipes.
Style your own festive holiday table:
Festive Tartan Holiday Napkins // Copper Flatware // Wood Serving Bowl // Acacia Plates and Bowls //
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Maple Syrup Roasted Brussels Sprouts with Toasted Pecans Recipe
A recipe for Maple Syrup Roasted Brussels Sprouts with toasted pecans – my favorite vegan holiday side dish! They can convert even a diehard veggie hater.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 lbs. brussels sprouts
- 1/2 c. pecans, coarsely chopped (optional)
- 1/4 c. olive oil
- 3/4 tsp. sea salt
- 1/4 tsp. (or 10 grinds) black pepper
- 1/4 c. maple syrup
Instructions
- 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).
P.S. – This post is an update of one that was originally published way back in 2012! This was one of the first recipes I ever shared on A Side of Sweet and remains one of my favorites. Here’s a photo from the original post:
I am confused when to put the pecans in. The receipt first states coat
all together, pecans, olive oil, sea salt and sprouts. Then later in the
recipe it states to add the maple syrup for last 15 minutes and last
sir in roasted pecans. Not sure if pecans goes in for 45 minutes too??
Good question! You caught me in the middle of an update for this recipe! I’ve been making this recipe regularly for 5 years and we’ve changed it slightly to make it easier! I now no longer toast the pecans in advance, I just toss them in right away and let them toast with the brussles sprouts. The recipe is now updated with our new approach! I hope you enjoy them!
I am a true brussels sprouts hater, but they are everywhere this time of year, even in the UK and I felt compelled to try them. The best taste for me is to pan fry them with bacon but I love this sweet twist with the nuts!
I feel like the more you eat them the more they grow on you! I think bacon would be great in this recipe too for a salty sweet combo.
Can this be made a day or two ahead and warmed up on Thanksgiving?
I would say one day max. They won’t be as good, but still will be very enjoyable! If you have time, you can prep the dish but not cook it and then roast it the day of.
Thanks. Already have too much to put in the oven after the turkey comes out. I don’t eat the turkey, but my family does, so I make it for them. Was thinking I could roast them the day before and on Thanksgiving, maybe put them in a large saucepan to warm up. I’ll experiment with it beforehand and see how it works out.
Ah, the eternal Thanksgiving struggle! Let me know how your testing goes, I’m very curious!
I made these, half a recipe, ate half one day and warmed up the other half the next day in a tray in my toaster oven. Did not try to warm up in a skillet. Delicious!
I will make these again, probably many times, for myself, but decided for Thanksgiving, to saute them in iron skillet on stove top, so they will be fresh. Will omit the syrup for this day. Will add onions and at the end, after they are browned, add just a little broth, based on a recipe I used to make called Brussels Sprouts and Noodles.
Thanks for sharing this Sandra! I’ll have to try your noodles version – it sounds delicious!
Well, Kelly, if you really want to try it, here is the recipe.
Brussels Sprouts and Noodles
Two servings.
4 oz thin spaghetti (can be gluten free)
12 fresh Brussels sprouts, sliced crosswise about 1/4-inch thick
1/2 of a large yellow onion, thinly sliced (about 1/2 cup or 3 to 4 ounces)
1 tablespoon oil (safflower, olive, coconut, walnut, grapeseed)
1/4 to 1/2 cup broth (see note below)
1 teaspoon dried parsley (or 1 tablespoon fresh) — can omit this
Freshly ground pepper to taste
Optional: add a few red pepper flakes
Note: For the broth, I use maybe 1/4 to 1/2 teaspoon of a powdered veggie broth mixed with water or about 1/4th of a veggie broth cube (Garden Veggie or Not Chick’n). The original recipe used canned chicken broth.
While spaghetti is cooking, heat oil in a large, nonstick skillet; add Brussels sprouts and onion, and stir-fry 3 to 5 minutes. Add 1/4 cup broth, and simmer about 5 minutes, or until Brussels sprouts are crisp-tender—do not over-cook. Toss with the spaghetti.
I usually serve this with sides of canned black beans (rinsed, drained, and seasoned) and mini carrots (boiled or roasted).
This sounds amazing! Thank you so much for sharing Sandra!