Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and black pepper to taste
For the Maple Dijon Glaze:
3 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika (optional)
For the Toasted Pecans:
1/4 cup pecan halves
Directions:
Preheat your oven to 400°F (200°C).
In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them in an even layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
While the Brussels sprouts are roasting, prepare the maple Dijon glaze by whisking together maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic
powder, and smoked paprika (if using) in a small bowl.
In a separate small skillet, toast the pecans over medium heat for 3-4 minutes, stirring occasionally, until fragrant and slightly browned.
Once the Brussels sprouts are roasted, drizzle the maple Dijon glaze over them and toss to coat evenly.
Sprinkle the toasted pecans over the Brussels sprouts and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 200 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep the Sprouts: Trim the stem ends of 1 lb of Brussels sprouts and remove any loose outer leaves. Slice each sprout in half from top to stem.
2. Season & Roast: Toss the halved sprouts with 2 tbsp olive oil, salt, and pepper on a baking sheet. Arrange them cut-side down for maximum caramelization. Roast in a preheated 400°F (200°C) oven for 20-25 minutes, flipping halfway.
3. Make the Glaze: While roasting, whisk 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika in a bowl until smooth.
4. Toast the Pecans: Place 1/4 cup pecan halves in a dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan often, until fragrant.
5. Combine & Serve: Transfer the hot, roasted sprouts to a serving bowl. Drizzle with the glaze and toss thoroughly to coat. Top with toasted pecans and serve immediately.
Serving Suggestions
This versatile side dish pairs beautifully with a variety of mains. For a classic holiday meal, serve alongside roasted turkey or baked ham. For a hearty everyday dinner, pair it with pan-seared salmon, roasted chicken, or a pork tenderloin. To make it a complete vegetarian meal, add it to a grain bowl with quinoa or farro and some crumbled feta cheese.
How-to Summary
Trim and halve Brussels sprouts, toss with oil, salt, and pepper, then roast at 400°F until crispy. Whisk maple syrup, Dijon, vinegar, oil, and spices to create a glaze. Toast pecans in a dry pan. Toss the hot sprouts with the glaze and top with pecans for a sweet, savory, and crunchy side dish.
Frequently Asked Questions
Can I make this dish ahead of time? You can prep components ahead: trim and halve the sprouts, make the glaze, and toast the nuts. Combine everything just before serving for the best texture.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness, as the microwave will make them soggy.
Can I use a different nut? Absolutely. Walnuts or sliced almonds are excellent substitutes for pecans. Follow the same toasting method.
My glaze is too thick. How can I thin it? Add a teaspoon of warm water or more apple cider vinegar and whisk until you reach a drizzle-able consistency.
Why is it important to place the sprouts cut-side down? This allows the flat surface to have direct contact with the hot pan, leading to superior browning and a delicious caramelized flavor.
Common Mistakes to Avoid
- Crowding the Pan: Ensure sprouts are in a single layer with space between them. Overcrowding steams them instead of roasting.
- Using Imitation Syrup: Always use pure maple syrup for the best flavor; pancake syrup will make the glaze overly sweet and artificial.
- Skipping the Toast on Nuts: Toasting nuts is crucial for deepening their flavor and adding crunch. Raw pecans will taste bland.
- Adding Glaze Too Early: Adding the glaze before or during roasting will cause it to burn. Always toss the sprouts with glaze after they are fully roasted.
Conclusion
This Maple Dijon Roasted Brussels Sprouts recipe transforms a simple vegetable into a spectacular side dish. The combination of crispy sprouts, a perfectly balanced sweet and tangy glaze, and crunchy pecans is guaranteed to be a crowd-pleaser. With its straightforward steps and pro tips to avoid common pitfalls, this recipe delivers restaurant-quality results with minimal effort. It’s sure to become a new favorite on your dinner table.
