Pan-Seared Brussels Sprouts with Maple-Balsamic Glaze and 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 developed and reviewed.

Brussels sprouts pan-seared to a golden brown and coated in a sweet and tangy maple-balsamic glaze, topped with crunchy toasted pecans for a satisfying Thanksgiving side. This American-inspired Thanksgiving recipe (vegetarian), ready in about 25 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 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: 15 min Serves 4 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb trimmed and halved Brussels sprouts cut side down. Cook undisturbed for 5-7 minutes until the edges are golden and crispy.
  2. Step 2: Stir the Brussels sprouts and season with 1 tsp salt and 1/2 tsp black pepper. Continue cooking for another 4-5 minutes until tender but still slightly firm.
  3. Step 3: Meanwhile, toast 1/2 cup roughly chopped pecans in a dry pan over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside.
  4. Step 4: Reduce heat to medium-low and drizzle 2 tbsp maple syrup and 1 tbsp balsamic vinegar over the Brussels sprouts. Toss gently and cook for 2 more minutes until the glaze thickens and coats the sprouts.
  5. Step 5: Transfer the Brussels sprouts to a serving dish and sprinkle the toasted pecans on top before serving.

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