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
1 1/2 pounds brussels sprouts
1/2 cup 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).