Caramelized Brussels sprouts glazed in a sweet-maple and tangy-mustard coating, with crisp outer leaves and tender centers. Toasted pecans add a buttery crunch and nutty contrast to the glossy glaze. A bright squeeze of lemon and a sprinkle of flaky salt lift the flavors for balance. Serve warm as a festive side at holiday dinners or alongside roasted chicken and grain bowls.
Ingredients
- 1.5 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1.5 tbsp Dijon mustard
- 1 tsp whole-grain mustard (optional for texture)
- 1 tsp apple cider vinegar or fresh lemon juice
- 3/4 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 3/4 cup pecans, toasted and coarsely chopped
- 1/4 tsp red pepper flakes (optional)
- 1 tsp lemon zest and flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
- In a large bowl, toss the halved Brussels sprouts with olive oil, 1/2 tsp kosher salt, and black pepper until evenly coated.
- Spread the sprouts cut-side down on the prepared sheet in a single layer. Roast for 18–22 minutes, turning once halfway, until edges are deeply browned and centers are tender.
- While the sprouts roast, whisk together maple syrup, Dijon mustard, whole-grain mustard (if using), apple cider vinegar, remaining 1/4 tsp salt, and red pepper flakes in a small bowl or heat briefly in a microwave-safe cup to loosen the mixture.
- When sprouts are caramelized, transfer them back to the large bowl, add the toasted pecans, and pour the maple-mustard glaze over everything. Toss gently to coat.
- Return the glazed sprouts and pecans to the baking sheet in a single layer and roast 3–5 more minutes to set the glaze and warm the nuts.
- Remove from the oven, finish with lemon zest and a light sprinkle of flaky sea salt, then give a final gentle toss.
- Serve immediately while warm as a side dish alongside roasted meats, grain bowls, or a holiday spread.
Tips or Variations
- For a smoky note, add 1/2 tsp smoked paprika to the glaze or toss in crumbled cooked bacon instead of pecans.
- Swap pecans for toasted walnuts or almonds and adjust maple to taste for sweetness level.