Maple-Dijon Brussels Sprouts with Sweet Pecans
If you're looking to elevate your side dish game, these Maple-Dijon Brussels Sprouts are the answer. This recipe brings together the earthy flavor of Brussels sprouts with a sweet and tangy glaze that will have everyone coming back for seconds. Plus, the addition of candied pecans adds a delightful crunch and sweetness, making this dish a standout at any meal.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup pecans, chopped
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast: Bake in the preheated oven for 20-25 minutes, or until the sprouts are tender and browned, stirring halfway through.
- Make the Glaze: In a small saucepan, combine the maple syrup and Dijon mustard over medium heat, stirring until well blended.
- Candy the Pecans: In another saucepan, melt the butter over medium heat, add the chopped pecans, brown sugar, and cinnamon (if using). Cook for about 3-4 minutes, stirring frequently, until the pecans are toasted and caramelized.
- Combine: Once the Brussels sprouts are done roasting, drizzle the maple-Dijon glaze over them and toss to coat. Then, sprinkle the candied pecans on top.
- Serve: Transfer to a serving dish and enjoy warm as a delicious side.
Cook’s tips
- Make sure the Brussels sprouts are dry before roasting to get maximum caramelization.
- Don't overcrowd the baking sheet; use two sheets if needed to ensure even roasting.
- Stir the sprouts halfway through roasting for even browning.
- Toast the pecans in a dry skillet first for extra flavor, then candy them.
- Adjust the maple syrup and mustard to your taste preference for sweetness and tang.
Substitutions
- Use walnuts or almonds instead of pecans.
- Use honey or agave nectar instead of maple syrup.
- Use whole-grain mustard instead of Dijon for a different texture.
- Use coconut oil instead of butter for a dairy-free option.
- Add a pinch of cayenne pepper for a spicy kick.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispness.
Frequently asked questions
Can I make this ahead of time?
You can roast the sprouts and make the glaze and candied pecans ahead, but combine just before serving to keep the sprouts crispy.
Can I use frozen Brussels sprouts?
Yes, but thaw and pat dry before roasting, and adjust cooking time as they may release more moisture.
Can I make this vegan?
Use a vegan butter substitute or coconut oil instead of butter, and ensure the maple syrup is pure.
How do I prevent the pecans from burning?
Keep the heat medium-low and stir frequently; they can go from caramelized to burnt quickly.
