What is Maple Balsamic Brussels Sprouts with Pecans?
If you’re looking to elevate your vegetable side dish game, this Maple Balsamic Brussels Sprouts with Pecans recipe delivers the perfect blend of sweet, savory, and nutty flavors. The dish features roasted Brussels sprouts, drizzled with pure maple syrup and tangy balsamic vinegar, finished off with crunchy toasted pecans. This side dish is ideal for holiday dinners, cozy fall nights, or any meal where you want something a little more special. The maple-balsamic combination brings out the natural sweetness of the sprouts, while the pecans add richness and texture.
Origin of the Maple Balsamic Brussels Sprouts with Pecans
While the exact origin of this recipe is not pinned to a specific culture or chef, the idea of roasting Brussels sprouts to intensify flavor is a modern update on classic vegetable sides. Roasting with sweet glazes like maple syrup and tangy finishes like balsamic vinegar has become increasingly popular in recent years as people look for more flavorful ways to prepare “green” side dishes. The addition of pecans provides a nod to American autumnal cooking where nuts and syrup often pair with vegetables or desserts. The result is a dish that feels both elegant and approachable.
Ingredients (with Quantity)
Here’s what you’ll need to make this Maple Balsamic Brussels Sprouts with Pecans dish (serves 4–6):
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp balsamic vinegar (aged or glaze-style preferred)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup pecan halves or pieces, toasted
- Optional garnish: a sprinkle of flaky sea salt or Parmesan
These measurements strike a balance between crispiness, sweetness, tang, and crunch—so the maple-balsamic glaze doesn’t overpower the natural flavor of the sprouts or the pecans.
Step-by-Step Directions & Preparation Method
1. Preheat & Prepare
- Preheat your oven to 400 °F (200 °C).
- Line a baking sheet with parchment paper or foil for easier cleanup.
2. Toss the Sprouts
- In a large bowl, combine the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper.
- Make sure each sprout is evenly coated.
- Spread the sprouts in a single layer, cut side down on the baking sheet—this helps maximize caramelization.
3. Roast
- Place the pan in the oven and roast for about 20–25 minutes, stirring once halfway through. You’ll want the sprouts to be golden brown on the edges and tender inside.
- Leaving enough space between them on the sheet is important so they roast rather than steam.
4. Add Maple & Balsamic
- Remove the pan from the oven.
- Drizzle the maple syrup and balsamic vinegar over the sprouts, then toss gently to coat.
- Return to the oven for an additional 5 minutes so the glaze can caramelize and set.
5. Finish with Pecans
- While the sprouts finish roasting, lightly toast the pecans: in a dry skillet over medium heat, cook for about 3-5 minutes until fragrant and just lightly browned.
- As soon as the sprouts come out of the oven, sprinkle the toasted pecans over the top.
- Optionally finish with flaky sea salt or a light dusting of Parmesan for an extra flavor layer.
6. Serve
- Serve warm or at room temperature. These Maple Balsamic Brussels Sprouts with Pecans make a standout side dish for holiday meals, roasted chicken or salmon dinners, or even a vegetarian feast with quinoa or grains.
Variations
Here are some great ways to tweak the recipe and make it your own:
- Add cranberries: A handful (≈¼ cup) of dried cranberries adds bright color and extra sweetness.
- Include bacon: Crumbled crispy bacon adds a savory, smoky layer—very popular in holiday sides.
- Swap or add cheese: A sprinkle of crumbled goat cheese or feta just before serving gives creamy tang.
- Change the nuts: Pistachios, walnuts, or even almonds work well instead of pecans.
- Make vegan/plant-based: Skip bacon (if adding) and ensure maple syrup is pure. This version can easily be vegan and gluten-free.
- Add garlic or mustard: A clove of minced garlic tossed in with the oil or a teaspoon of Dijon mustard mixed into the maple-balsamic drizzle gives a sharper flavor twist.
FAQs About Maple Balsamic Brussels Sprouts with Pecans
Q1: Can I make Maple Balsamic Brussels Sprouts with Pecans ahead of time?
Yes, you can roast the sprouts ahead of time, but the maple-balsamic glaze and pecans should ideally be added right before serving to preserve crunch and texture. If reheated, the pecans may soften and the glaze may lose its crisp edge.
Q2: What if I don’t have pecans?
No problem—use walnuts, almonds, or even pumpkin seeds for a nut-free crunch alternative. The key is some toasted element for texture.
Q3: Can I adjust sweetness or tanginess?
Absolutely. If you prefer a sweeter dish, increase the maple syrup slightly. If you prefer more tang, increase the balsamic vinegar by half a tablespoon or use a balsamic glaze for extra depth.
Q4: Are Brussels sprouts healthy?
Yes—Brussels sprouts are packed with fiber, vitamins C and K, and antioxidants. Roasting them brings out flavor while keeping them nutritious. (Though any added oils or glazes can increase calories, as always with side dishes.)
Q5: What temperature and time is best for roasting?
Roasting at 400 °F (200 °C) for about 20-25 minutes (or until crisp and golden) is ideal for cut-halved sprouts.
Conclusion: Maple Balsamic Brussels Sprouts with Pecans
In summary, this Maple Balsamic Brussels Sprouts with Pecans recipe is a deliciously elegant side dish that strikes the perfect balance between sweet maple, tangy balsamic, and nutty pecans—all built around tender, caramelized Brussels sprouts. Whether you’re preparing a holiday feast or simply looking for a standout side to pair with weeknight roasted chicken, this dish hits all the right notes. With simple ingredients, straightforward steps, and plenty of room for variation, it’s a recipe you’ll want to keep coming back to. Serve it warm, garnish it fresh, and watch it become a table favorite.
[tasty-recipe id=”16142″]
