Roasted Brussels Sprouts with Maple Glaze and Pecans

Roasted Brussels sprouts are a classic side dish, but this recipe takes them to the next level with a sweet and smoky maple glaze and crunchy pecans. The Brussels sprouts are roasted until they are tender and slightly browned, then tossed in a glaze made with maple syrup, Dijon mustard, and balsamic vinegar. The pecans add a nutty crunch and a touch of sweetness to the dish.

Brussels sprouts have a long and storied history, dating back to the 13th century. They were first cultivated in Belgium, and their name is derived from the French word for Brussels, "Bruxelles." Brussels sprouts were originally a delicacy, but they eventually became a staple food in many European countries. In the United States, Brussels sprouts were introduced by Thomas Jefferson in the early 19th century. However, they did not become popular until the 20th century, when they were promoted as a health food. Today, Brussels sprouts are enjoyed all over the world and are considered to be a healthy and delicious vegetable.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup maple syrup
• 2 tablespoons chopped pecans

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread Brussels sprouts on a baking sheet.
4. Roast in preheated oven for 15-20 minutes, or until tender and browned.
5. Remove from oven and drizzle with maple syrup.
6. Sprinkle with chopped pecans.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes the edges.
• The maple glaze adds a touch of sweetness and smokiness to the dish.
• The pecans add a crunchy texture and a touch of sweetness to the dish.