Maple-Balsamic Glazed Brussels Sprouts with Toasted Pecans

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Roasted Brussels sprouts tossed with a sweet maple-balsamic glaze and crunchy toasted pecans, perfect as an autumn side dish. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 pound, trimmed and halved Brussels sprouts
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup, roughly chopped toasted pecans

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 1 pound halved Brussels sprouts with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, shaking the pan halfway through to ensure even browning and crisp edges.
3. Step 3: Meanwhile, in a small bowl, whisk together 2 tbsp balsamic vinegar and 2 tbsp maple syrup until combined. When Brussels sprouts are done roasting, transfer them back to the bowl, pour the glaze over, and toss to coat evenly.
4. Step 4: Sprinkle 1/3 cup toasted pecans over the glazed Brussels sprouts and serve warm.