This post may contain affiliate links. Please read our disclosure policy.
These maple pecan Brussels sprouts are the perfect savory-sweet side dish. Easy to make and ready in less than 20 minutes!
I’m one of those people who loves Brussels sprouts. Just plain with a bit of salt, and I’m good! I don’t need mine dressed up, but I’ll make an exception for these.
I’ve been holding onto this recipe for a while now. Something about posting a recipe like this at the beginning of August seemed a little odd.
Even now it still seems a bit early, but that’s ok. The Brussels sprouts in the store looked so good that I couldn’t pass them up!
File this recipe away for later. This would make a wonderful easy Thanksgiving side dish or even a good easy Christmas side dish. As a food blogger I start thinking about these types of recipes earlier than your average sane person, so forgive me. 😛
I don’t have a whole lot of side dishes on S&L, and that will soon change. I plan on sharing a whole schwack of fall/winter side dishes in the coming few months, so stay tuned.
These Brussels sprouts with pecans and maple syrup really hit the spot. This recipe is not complicated, and it doesn’t have a huge number of ingredients – perfect for a side dish. I don’t like sides to be too time-consuming or difficult because multi-tasking is hard, and I always worry about burning the main dish if I have too many things on the go.
Lightly browning the Brussels sprouts gives this dish a lot of flavor. And that maple syrup nicely glazes everything. So good.
If you just want the nuts on their own, try my roasted maple pecans. Soo good.
I hope you give these sautéed pecan Brussels sprouts a try!
Love Brussels sprouts? Try my shaved Brussels sprouts and pomegranate salad, this Brussels sprouts gratin, or my Brussels sprouts with bacon.
Maple Pecan Brussels Sprouts
Ingredients
- 2 dozen Brussels sprouts trimmed & cut in half
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3/4 cup pecan halves
- 2 tablespoons pure maple syrup
- Salt & pepper to taste
Instructions
- Add oil to a skillet on medium-high heat. When hot, add the Brussels sprouts. Sauté for about 8-10 minutes, stirring fairly often, or until the Brussels sprouts are nicely browned and tender-crisp.
- Reduce the heat to medium-low and stir in the butter and pecans. Cook for 2 minutes.
- Stir in the maple syrup and cook for about a minute. Season with salt & pepper. Remove from the heat and serve immediately.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Looking for more sides? You may also like these three vegetarian side dishes.
Hi Natasha,
It’s Maple Night in our household tonight! My older son loves maple, so I searched on your site. I made for the first time both your Maple Pecan Brussels Sprouts and your Maple Dijon Baked Salmon (but I subbed Chicken for the Salmon). We all loved both and said to “add to the rotation”!!!
The Brussels Sprouts were all different sizes, so I tried to halve the larger to match the size of the smaller. Took longer to cook, kept checking with smaller pieces for doneness). We loved the taste and the pecans added a nice taste/texture with the sprouts. Yum!
Thank you, Angela!!
Can I substitute pecans with almond slices? Also, no need to boil the sprouts first, correct?
That is correct! I think almonds would be delicious. Let me know how it goes! 🙂
Could I roast the Brussels sprouts in the oven instead of cooking on stove?
I think so, but I haven’t tested so I can’t really offer too much guidance on timing. Let me know if you try! 😀
First time I have prepared a Brussels Sprouts dish that I, not only liked, but I loved! First, though, I need to say, the sprouts were fresh out of our garden. (First time planted them.) Fresh makes a difference. To me, all of the other ingredients are delicious. But believe me, if you love pecans, you can’t go wrong with this dish.
Well that’s awesome!! 🙂 Thanks for letting me know. I’d love to grow my own Brussels Sprouts… yum