Maple Pecan Roasted Brussels Sprouts with Garlic

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

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 developed and reviewed.

Oven-roasted Brussels sprouts tossed with garlic and finished with a drizzle of maple syrup and toasted pecans for a sweet and savory side dish. This American-inspired holiday recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 210 cal/serving

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Ingredients

1 lb, trimmed and halved Brussels sprouts
3 tbsp olive oil
4, thinly sliced garlic cloves
2 tbsp maple syrup
1/2 cup, coarsely chopped toasted pecans
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb halved Brussels sprouts with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the Brussels sprouts cut side down on a rimmed baking sheet. Scatter 4 thinly sliced garlic cloves on top.
Step 3: Roast for 20 minutes until edges are crispy and sprouts are tender.
Step 4: Remove from oven and drizzle 2 tbsp maple syrup over the hot Brussels sprouts, tossing gently to coat.
Step 5: Sprinkle 1/2 cup coarsely chopped toasted pecans over the top and serve warm.