Sautéed Brussels Sprouts with Maple-Balsamic Glaze

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender-crisp Brussels sprouts tossed in a glossy maple and balsamic reduction, balancing savory and sweet flavors. This American-inspired Halloween recipe (vegetarian), ready in about 25 minutes, pairs Brussels sprouts, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 2 minced garlic cloves
• 1/4 cup chopped (optional) toasted pecans

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb halved Brussels sprouts cut side down, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Sauté without stirring for 5-6 minutes until bottoms are golden and caramelized.
2. Step 2: Flip Brussels sprouts, add 2 minced garlic cloves, and continue sautéing for 2 minutes until fragrant.
3. Step 3: Reduce heat to medium-low and drizzle 2 tbsp maple syrup and 1 tbsp balsamic vinegar over Brussels sprouts. Stir gently and cook for another 2-3 minutes until the glaze thickens and coats the sprouts.
4. Step 4: Remove from heat and garnish with 1/4 cup chopped toasted pecans if using for added crunch and nutty flavor.