Sheet Pan Maple-Glazed Roasted Brussels Sprouts with Pecans

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Roasted Brussels sprouts tossed in a sweet maple glaze and toasted pecans, creating a perfectly balanced side dish with crunchy texture and rich flavors. This American-inspired holiday recipe, ready in about 40 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 230 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, halved Brussels sprouts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 1/4 tsp crushed red pepper flakes
• 1/2 cup, roughly chopped pecans
• 1 tbsp lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: 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.
3. Step 3: Spread the Brussels sprouts cut-side down on the sheet pan in a single layer and roast for 20 minutes until edges are golden and crispy.
4. Step 4: Drizzle 2 tbsp maple syrup and sprinkle 1/4 tsp crushed red pepper flakes over the Brussels sprouts, then toss gently to coat.
5. Step 5: Scatter 1/2 cup roughly chopped pecans on the pan and roast for an additional 8-10 minutes until the pecans are toasted and the glaze is caramelized.
6. Step 6: Remove from oven and drizzle with 1 tbsp fresh lemon juice before serving.