Maple-Glazed Roasted Brussels Sprouts

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Roasted Brussels sprouts tossed in a sweet and savory Oakland County maple glaze, accented with toasted pecans for crunch. This American-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs Brussels sprouts, olive oil, salt 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
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup chopped toasted pecans

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed and halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a mixing bowl.
2. Step 2: Spread the Brussels sprouts on a rimmed baking sheet in a single layer and roast for 20 minutes, stirring halfway through, until edges are golden and crisp.
3. Step 3: While roasting, whisk together 3 tbsp pure maple syrup, 1 tsp Dijon mustard, and 1 tbsp apple cider vinegar in a small bowl.
4. Step 4: Remove the Brussels sprouts from the oven and drizzle the maple glaze over them, tossing gently to coat evenly.
5. Step 5: Return to the oven and roast for an additional 5 minutes until the glaze thickens and caramelizes.
6. Step 6: Transfer to a serving dish and sprinkle 1/4 cup chopped toasted pecans over the top before serving.