Maple-Mustard Brussels Sprouts with Pecans
Maple-Mustard Brussels Sprouts with Pecans turns a simple roasted vegetable into a side dish with plenty of flavor and texture. The Brussels sprouts roast at high heat until the edges are deeply browned and the centers are tender, and then they’re tossed with a maple-Dijon glaze. The mustard brings tang, the maple adds just enough sweetness, and a splash of apple cider vinegar keeps the glaze bright rather than heavy.
Toasted pecans finish the dish with richness and crunch, creating a nice contrast with the tender Brussels sprouts. The recipe is easy enough for a weeknight, but the maple-mustard glaze and pecans also make it feel right at home on a holiday table. Serve it with roasted chicken, pork, turkey, salmon, or alongside a hearty grain or vegetarian entrée.
It’s also a simple way to add more plants to your meals by making a familiar vegetable feel a little more interesting without adding a lot of extra work. Most of the cooking happens in the oven, and the glaze comes together in just a few minutes while the Brussels sprouts roast.
Maple-Mustard Brussels Sprouts with Pecans
Ingredients
- 1 pound Brussels sprouts
- 1 tbsp extra-virgin olive oil
- 1/3 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped pecans
- 1 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 2 tsp apple cider vinegar
- Pinch of salt
Instructions
- Heat the oven to 425°F.
- Trim the ends from the Brussels sprouts and cut them in half from top to stem. If some are especially large, quarter them.
- Toss the sprouts with olive oil, salt, and pepper. Spread them on a sheet pan, lined with parchment paper for easier cleanup, leaving enough room between them to brown rather than steam.
- Roast for about 20 to 25 minutes, stirring once near the end, until the sprouts are tender inside with deeply browned, crisp edges.
- While the Brussels sprouts roast, toast the pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently, until fragrant. Remove from the pan.
- In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and a small pinch of salt.
- Transfer the hot Brussels sprouts to a serving bowl and toss with the maple-mustard mixture to lightly coat them. Fold in the toasted pecans and serve warm.
Notes
- For another layer of flavor, sprinkle with a little finely grated Parmesan or crumbled goat cheese.