Maple-Glazed Brussels Sprouts with Toasted Pecans

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Caramelized Brussels sprouts tossed with a sticky maple glaze and crunchy toasted pecans for a sweet and nutty side dish. This American Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, halved, maple syrup, and olive oil 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 "Build a week of meals around this recipe" 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 Brussels sprouts, halved
• 3 tablespoons maple syrup
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup pecans, chopped

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound halved Brussels sprouts cut side down and sauté for 6-8 minutes without stirring until the edges are golden and caramelized.
2. Step 2: Flip the Brussels sprouts and add 3 tablespoons maple syrup, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to coat and cook for another 4 minutes until the glaze thickens and coats each sprout.
3. Step 3: In a small dry pan over medium heat, toast 1/3 cup chopped pecans for 3-4 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
4. Step 4: Remove the Brussels sprouts from heat, sprinkle toasted pecans over the top, toss gently, and serve immediately for a balance of sweet, savory, and crunchy textures.