Roasted Brussels Sprouts with Maple Syrup

This Thanksgiving side roasts halved Brussels sprouts on a hot sheet pan for deep browning, then finishes them with a maple-Dijon glaze and toasted pecans. The result is a crisp-edged, tender vegetable side with sweet-sour balance and a crunchy nut finish.

By Julienne

Cook time: 25 minutes

Servings: 6

Ingredients

• 30 ml olive oil
• 5 g kosher salt
• 1 g black pepper freshly ground
• 900 g Brussels sprouts trimmed and halved
• 45 ml maple syrup
• 15 ml Dijon mustard
• 15 ml apple cider vinegar
• 15 ml water for loosening the glaze if needed
• 60 g pecans toasted and roughly chopped

Instructions

1. Heat the oven to 220 C. Put a large rimmed sheet pan in the oven while it preheats if your pan is oven-safe; otherwise leave it out. In a large bowl, toss the Brussels sprouts with olive oil, kosher salt, and black pepper. The sprouts should be evenly coated and the oven fully preheated.
2. Spread the sprouts cut-side down in a single layer on the hot or cool sheet pan. Roast for 18 minutes without stirring, until the cut sides are deeply browned. The undersides should be browned and the sprouts starting to shrink.
3. While the sprouts roast, stir together the maple syrup, Dijon mustard, and cider vinegar in a small bowl. If the mixture seems too thick to coat easily, stir in the optional water a little at a time. The glaze should be smooth and pourable.
4. Remove the pan from the oven, drizzle the glaze over the sprouts, and toss with a spatula to coat. Add the chopped pecans and return to the oven for 5 to 7 minutes, until the glaze is sticky and the sprouts are tender with crisp edges. The glaze should look shiny and cling to the sprouts; a knife should slide into a sprout with slight resistance.
5. Transfer to a serving dish and scrape any glaze from the pan over the top before serving. The sprouts are glossy, browned, and evenly coated with pecans.