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Crispy Maple Roasted Brussels Sprouts with Pecans

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Crispy Brussels sprouts are roasted with a sweet maple-Dijon glaze, then finished with toasted pecans and juicy pomegranate seeds for a festive, crowd-pleasing holiday side dish. This recipe is easy, naturally gluten-free, and can be adapted for vegan or nut-free diets.

Ingredients

Scale
  • 1 1/2 lbs fresh Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp pure maple syrup
  • 2 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup pomegranate arils (seeds)
  • Optional: 1/4 cup grated parmesan cheese
  • Optional: 1/4 tsp chili flakes
  • Optional: Fresh thyme or rosemary for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Trim stem ends from Brussels sprouts, remove any discolored leaves, and halve each sprout lengthwise.
  3. In a large mixing bowl, toss halved sprouts with olive oil, salt, and black pepper until evenly coated.
  4. Spread sprouts cut-side down in a single layer on the baking sheet. Avoid crowding; use two pans if needed.
  5. Roast for 18–22 minutes, until edges are golden and centers are fork-tender. Check at 15 minutes and adjust heat if needed.
  6. While sprouts roast, whisk together maple syrup, Dijon mustard, smoked paprika, and apple cider vinegar in a small bowl.
  7. Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes, stirring often until fragrant. Set aside.
  8. Remove sprouts from oven and drizzle with maple glaze. Toss gently to coat, then return to oven for 6–8 minutes until glaze bubbles and sprouts are sticky-crisp.
  9. Transfer sprouts to a serving platter. Sprinkle with toasted pecans and pomegranate arils. Add optional parmesan, chili flakes, or fresh herbs if desired.
  10. Serve immediately while hot and crispy. If prepping ahead, keep toppings separate until serving.

Notes

For extra crispy sprouts, arrange cut-side down and avoid crowding the pan. Toast pecans carefully to prevent burning. The recipe is flexible—swap nuts for seeds for nut-free, or use dried cranberries if pomegranate is unavailable. Can be made vegan by omitting cheese. Best served hot, but leftovers are great in salads or grain bowls.

Nutrition

Keywords: Brussels sprouts, maple glaze, holiday side, roasted vegetables, pecans, pomegranate, gluten-free, vegan option, Thanksgiving, Christmas

Find it online: https://yumyep.com/crispy-maple-roasted-brussels-sprouts-with-pecans-perfect-holiday-side/