SIDE DISH
Maple Brussels Sprouts
Roasted until their edges turn crisp, these Brussels sprouts get a quick maple glaze, toasted pecans and a bright squeeze of lemon.
Gather what you need
Ingredients
NUTRITION
Nutrition per serving
- Calories
- 233 kcal
- Protein
- 8.0 g
- Fat
- 16.0 g
- Carbs
- 18.0 g
Estimated values per serving.
Ingredient Visual Board
View Ingredients Image
The visual board and instructions describe the original recipe for 4 servings. Use the adjusted checklist amounts when changing servings.
From the kitchen
Instructions
Heat the oven to 220°C (425°F). Toss the halved Brussels sprouts with the olive oil, black pepper, chili flakes and a good pinch of salt.
Arrange them cut-side down on a baking tray and roast for 10 minutes, until the undersides are beginning to brown.
Turn the sprouts, scatter over the pecans and drizzle with maple syrup. Roast for another 5 minutes, until the sprouts are tender with crisp edges and the pecans smell toasted.
Squeeze over the lemon half and finish with the grated Parmesan. Taste and add a little more salt if needed; serve warm.
GOOD TO KNOW
Kitchen Notes
- Give the sprouts room on the tray. If they are crowded, they steam instead of browning.
- Add the maple syrup near the end of roasting so it turns glossy without scorching.
Storage & reheating
Storage: Transfer leftovers to a shallow covered container and refrigerate within 2 hours. Use within 3–4 days.
Reheating: Reheat in a hot skillet or oven until hot throughout (74°C / 165°F); the microwave softens the crisp edges.
FROM SUE · PRINTABLE RECIPE
Maple Brussels Sprouts
Roasted until their edges turn crisp, these Brussels sprouts get a quick maple glaze, toasted pecans and a bright squeeze of lemon.
Prep: 10 minutes · Cook: 15 minutes · Total: 25 minutes · Serves: 4
Ingredients
- 450 g Brussels sprouts, trimmed and halved
- 1 ½ tbsp Maple syrup
- 60 g Pecans, roughly chopped
- 1 tbsp Olive oil
- ½ Lemon
- 30 g Parmesan, finely grated
- ½ tsp Black pepper
- ¼ tsp Chili flakes
- to taste Salt
Instructions
- Heat the oven to 220°C (425°F). Toss the halved Brussels sprouts with the olive oil, black pepper, chili flakes and a good pinch of salt.
- Arrange them cut-side down on a baking tray and roast for 10 minutes, until the undersides are beginning to brown.
- Turn the sprouts, scatter over the pecans and drizzle with maple syrup. Roast for another 5 minutes, until the sprouts are tender with crisp edges and the pecans smell toasted.
- Squeeze over the lemon half and finish with the grated Parmesan. Taste and add a little more salt if needed; serve warm.
Kitchen notes
- Give the sprouts room on the tray. If they are crowded, they steam instead of browning.
- Add the maple syrup near the end of roasting so it turns glossy without scorching.