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 Thanksgiving recipe, ready in about 35 minutes, pairs Brussels sprouts, halved, olive oil, and salt for a weeknight-friendly dinner. 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 "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 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

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.