Glazed Maple-Whiskey Brussels Sprouts with Toasted Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted Brussels sprouts tossed in a sticky maple and whiskey glaze, topped with crunchy toasted pecans for a regional autumn-inspired side dish. This North American-inspired vegetarian recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 North American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper in a large bowl until evenly coated.
  2. Step 2: Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-22 minutes, stirring halfway through, until tender and edges are caramelized.
  3. Step 3: While the sprouts roast, toast 1/3 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove and set aside.
  4. Step 4: In a small saucepan over medium heat, combine 3 tbsp maple syrup and 1 tbsp whiskey. Simmer for 3 minutes until the glaze thickens slightly.
  5. Step 5: Transfer the roasted Brussels sprouts to a serving bowl, drizzle with the maple-whiskey glaze, and toss gently to coat. Sprinkle with toasted pecans before serving warm.

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