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Roasted Maple Balsamic Glazed Brussels Sprouts with Pecans

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Author: Lorie Yarro


  • 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


  • 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!


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