Maple-Glazed Roasted Brussels Sprouts with Toasted Pecans

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted Brussels sprouts tossed in a maple syrup glaze and topped with crunchy toasted pecans for a festive fall side dish. This American-inspired Halloween recipe (vegetarian, gluten free), ready in about 35 minutes, pairs Brussels sprouts, olive oil, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb halved Brussels sprouts with 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the Brussels sprouts cut-side down on a rimmed baking sheet and roast for 20-25 minutes until edges are browned and sprouts are tender.
  3. Step 3: Meanwhile, melt 1 tbsp unsalted butter in a small skillet over medium heat. Add 1/2 cup chopped pecans and toast for 3-4 minutes, stirring frequently until fragrant and golden.
  4. Step 4: Remove Brussels sprouts from oven and transfer to a serving bowl. Drizzle any pan juices over them and sprinkle with toasted pecans. Toss gently and serve warm.

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