Maple-Glazed Roasted Brussels Sprouts with Pecans

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Roasted Brussels sprouts tossed with toasted pecans and finished with a sticky maple glaze offer a sweet and nutty side perfect for Thanksgiving dinner. This American-inspired Thanksgiving recipe, ready in about 35 minutes, pairs Brussels sprouts, halved, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup pecan halves
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a mixing bowl until evenly coated.
2. Step 2: Spread the Brussels sprouts on a rimmed baking sheet in a single layer and roast for 20 minutes, tossing halfway through until edges are golden and crisp.
3. Step 3: While the sprouts roast, toast 1/2 cup pecan halves in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
4. Step 4: In a small bowl, whisk together 2 tbsp pure maple syrup and 1 tbsp apple cider vinegar.
5. Step 5: Remove Brussels sprouts from the oven, drizzle the maple glaze over them, add the toasted pecans, and toss gently to coat.
6. Step 6: Return to oven and roast for an additional 5 minutes until the glaze thickens and coats the sprouts. Serve warm.