The Ultimate Maple Pecan Brussels Sprout Sheet Pan: A Perfect Blend of Sweet and Savory

When it comes to elevating a weeknight dinner or completing a holiday spread, few dishes strike the balance of flavor and texture quite like Maple Pecan Brussels Sprouts. This sheet-pan method transforms the often-misunderstood sprout from a bitter vegetable into a caramelized, crispy masterpiece. By roasting them at a high temperature with the natural sweetness of pure maple syrup and the buttery crunch of toasted pecans, you create a side dish that appeals even to those who claim to dislike greens. The beauty of this recipe lies in its simplicity; with just one pan and a handful of wholesome ingredients, you achieve a complex flavor profile that tastes like it came from a high-end bistro.

Ingredients

• 1.5 lbs Brussels Sprouts: Trimmed and halved (quarter any extra-large sprouts for even cooking).

• 2 tbsp Extra Virgin Olive Oil: To ensure a crisp exterior and rich mouthfeel.

• 3 tbsp Pure Maple Syrup: Use Grade A Amber for the best depth of flavor.

• 1/2 cup Raw Pecan Halves: Roughly chopped.

• 1/2 tsp Sea Salt: To balance the sweetness.

• 1/4 tsp Black Pepper: Freshly cracked is preferred.

• Optional: 1/4 cup dried cranberries or a sprinkle of red pepper flakes for a spicy kick.

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). For the easiest cleanup, line a large, rimmed baking sheet with parchment paper or a silicone baking mat.

2. Season the Sprouts: In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Ensure every sprout is lightly coated.

3. The First Roast: Spread the sprouts across the baking sheet in a single layer. Arrange them cut-side down; this maximizes contact with the hot pan, resulting in those coveted golden-brown, caramelized edges. Roast for 15–20 minutes.

4. Add the Glaze and Crunch: Remove the pan from the oven. Drizzle the maple syrup over the sprouts and scatter the chopped pecans (and dried cranberries, if using) across the top. Use a spatula to toss everything together quickly so the syrup coats the vegetables and nuts evenly.

5. The Final Crisp: Return the pan to the oven for another 8–10 minutes. Watch closely during this stage; the sugar in the maple syrup can transition from caramelized to burnt quickly. The dish is ready when the sprouts are tender and charred at the edges, and the pecans are fragrant and toasted.

6. Serve: Transfer to a serving bowl immediately. For an extra touch of acidity, finish with a tiny squeeze of fresh lemon juice or a drizzle of balsamic glaze.

The Secret to Perfect Caramelization

The hallmark of a great roasted vegetable is the Maillard reaction—the chemical process that occurs when heat transforms sugars and proteins into savory, browned goodness. To achieve this with Brussels sprouts, moisture is your enemy. After washing your sprouts, ensure they are thoroughly dried with a kitchen towel before tossing them in oil. If they are wet, they will steam instead of roast, leading to a mushy texture. Furthermore, do not overcrowd the pan. If the sprouts are piled on top of each other, the air cannot circulate, and you lose the opportunity for crispiness. Using a large sheet pan or splitting the recipe across two pans is the key to restaurant-quality results.

Flavor Variations and Pairings

While the maple and pecan combination is a classic, this sheet pan method is incredibly versatile. For a savory, smoky twist, you can add diced thick-cut bacon to the pan at the beginning of the roasting process; the rendered bacon fat replaces some of the olive oil and adds an incredible depth. If you prefer a “sweet and heat” profile, whisk a teaspoon of Dijon mustard or a pinch of cayenne pepper into the maple syrup before drizzling. This dish pairs beautifully with roasted poultry, such as a herb-crusted chicken or Thanksgiving turkey, but it is equally at home alongside a seared steak or a creamy mushroom risotto.

Nutritional Benefits and Storage

Beyond its taste, this dish is a nutritional powerhouse. Brussels sprouts are rich in fiber, vitamin K, and vitamin C, supporting bone health and immune function. Pecans provide heart-healthy monounsaturated fats and a satisfying protein boost. Because this recipe relies on natural sweeteners and healthy fats, it fits seamlessly into many dietary lifestyles, including vegan and gluten-free diets. If you have leftovers, they store well in an airtight container in the refrigerator for up to three days. To revive the crispy texture, reheat them in a toaster oven or air fryer at 350°F for a few minutes rather than using a microwave.