Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans

These Roasted Maple Balsamic Brussels Sprouts are the perfect side dish recipe for any dinner. Simple and delicious, with a perfect balsamic glaze and pecans, your veggie at dinner will be a big hit!

I was always the one who said no to Brussels sprouts

I am not sure what happened, but about a year ago, after swearing off Brussels sprouts for pretty much my entire life, I learned that I actually like them, a lot! I was never the kid who had any issues with veggies. I ate them all. We never had Brussels sprouts at dinner at home, but the couple occasions I did try them were what I swore would be my last. YUCK.

In my early years of being on my own, I bought a frozen bag of them and thought I would give them a try. I popped them in the microwave and seasoned them just slightly. Nothing had changed, I still found the sprouts revolting.

And then I tasted them again, at a restaurant and they were roasted. The crispy browned edges were the instant key to my heart and a touch of garlic and olive oil. SOLD. More, please?

From there, I tried them in so many other ways, raw, stir-fried, you name it. I was converted to love the one veggie that I used to swear off completely. I created a Shredded Brussels Sprout Salad and a Roasted Kale + Brussels Sprout Salad,  both inspired by some of my restaurant favorites.

These Maple Balsamic Brussels sprouts are a step up from your typical sprouts.

Until  a week ago, when roasting my sprouts, I just tossed them in olive oil and a bit of balsamic with garlic. But it was time to up my game. And so I tried my first balsamic glaze and was pleasantly surprised that you don’t actually have to be a master chef to make it! So my simple roasted Brussels Sprouts recipe was kicked up a notch, but without a ton of extra time in the kitchen. That is always a win for me!

The trick to the glaze is to not overcook it. If you are unsure if it’s ready, just pull it off the heat anyway. I learned that very quickly the first time around when I basically created Maple Balsamic candy. Oops! Once it cools, it will thicken up for sure.

When you create this glaze, it gives the balsamic a whole new flavor and furthermore, paired with the sprouts and the pecans makes it a new family favorite side. And if you are anything like me, it may end up your entire meal instead of a side! These babies were GONE before Anthony got home to test any of them–not that he was super bummed or anything. Also, for nights when you are pressed for time, pre-cut and halved Brussels Sprouts work just fine. Sometimes, it’s just what you’ve gotta do!

Enjoy!

What to serve with these Maple Balsamic Brussels sprouts:

• A good chicken dinner always pairs well with Brussels sprouts in my opinion. I love making them with this Mozzarella Stuffed Chicken with Tomato and Basil. We are talking on point my friends!
• Speaking of chicken, perhaps you go a bit more laid back with these Cornmeal Crusted Baked Chicken Tenders.
• Butter Herb Instant Pot Salmon is great as well with these Maple Balsamic Brussels sprouts!
• Anyone ever paired your Brussels sprouts with Mac and Cheese? If you haven’t, then you are missing out for sure! Try this Instant Pot Mac and Cheese with these sprouts!

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans

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Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Author: Lorie Yarro

Ingredients

• 1 lb. Brussels Sprouts ends trimmed and halved
• 1 T olive oil
• 1/2 c raw pecan halves
• 1/2 tsp ground mustard
• 1/2 tsp garlic powder
• Sea Salt and cracked pepper to taste

For Glaze

• 2/3 c balsamic vinegar
• 2 T pure maple syrup
• Pinch of sea salt if desired

Instructions

• Preheat oven to 425°F.
• In a medium bowl, toss Brussels Sprouts, olive oil, mustard, garlic, salt and pepper to coat sprouts evenly.
• Line evenly on a parchment lined baking sheet.
• Place in oven to roast for about 20-25 minutes or until browned to liking.
• Toss pecans in the leftover olive oil from the sprouts or add about 1 tsp more if needs.
• Add the pecans to the roasting Brussels Sprouts in the last 3-5 minutes to lightly toast.
• While sprouts are roasting, in a small sauce pan, combine balsamic vinegar, maple and sea salt if desired and set stove to medium heat.
• Allow the mixture to come to a boil and stir frequently for about 3-5 minutes.
• When the mixture begins to reduce and thicken slightly, remove it from the heat and allow to cool for a few minutes before drizzling over Brussels Sprouts. Save any leftover glaze in a sealed container in the refrigerator. It's great over other veggies and so much more!

Notes

Halfway through the roasting, I typically toss the sprouts around a bit so they brown more evenly.

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!