Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze
Smoky grilled Brussels sprouts tossed with toasted pecans and fresh jalapeño, finished with a sticky honey-lime glaze for a vibrant side dish. This american-inspired vegetarian (vegetarian) ready in about 27 minutes pairs trimmed and halved Brussels sprouts, roughly chopped pecans, thinly sliced jalapeño for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 lb, trimmed and halved Brussels sprouts
- 1/2 cup, roughly chopped pecans
- 1, thinly sliced jalapeño
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp honey
- 1 tbsp fresh lime juice
Instructions
- Step 1: Preheat grill to medium-high heat (around 400°F). In a large bowl, toss 1 lb halved Brussels sprouts with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Place the Brussels sprouts cut-side down on the grill grates. Grill for 5-7 minutes until the edges are charred and crispy, then flip and grill for another 3-4 minutes until tender.
- Step 3: While Brussels sprouts cook, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove from heat.
- Step 4: In a small bowl, whisk together 2 tbsp honey and 1 tbsp fresh lime juice to create the glaze.
- Step 5: Transfer the grilled Brussels sprouts to a serving bowl. Add the toasted pecans and 1 thinly sliced jalapeño, then drizzle the honey-lime glaze over everything.
- Step 6: Toss gently to combine and serve warm.
Frequently asked questions
How long does Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped pecans from drying out.
Can I substitute ingredients in Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Pecan and Jalapeño Brussels Sprouts with Honey-Lime Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe transformed my boring Brussels sprouts. The balance of sweet and heat was amazing.
- ★★★★★
Grilled Brussels sprouts have never been this good. The pecans added a wonderful crunch and the glaze was just right.
- ★★★★★
The honey-lime glaze was perfect with the spicy jalapeños and pecans. My family loved these!
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