Maple Brussels Sprouts and Pecans Recipe

Brussels sprouts: These small, leafy green vegetables are part of the cabbage family and offer a slightly bitter, nutty flavor when roasted.

Olive oil: A healthy fat used to coat the brussels sprouts for roasting, adding a rich flavor and helping them crisp up.

Pecans: These nuts add a crunchy texture and a buttery, sweet flavor that complements the brussels sprouts.

Maple syrup: A natural sweetener that adds a caramelized sweetness to the dish, balancing the bitterness of the brussels sprouts.

Salt: Enhances the natural flavors of the ingredients and helps to season the dish.

Black pepper: Adds a touch of heat and depth to the overall flavor profile.

To ensure your brussels sprouts are perfectly caramelized, make sure they are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, which will prevent them from getting that desirable crispy texture. Additionally, tossing the pecans in during the last 5 minutes of roasting ensures they get toasted without burning, adding a delightful crunch to the dish.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted to achieve a comparable flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• pecans - Substitute with walnuts: Walnuts provide a similar crunch and nutty flavor, making them a suitable replacement.

• maple syrup - Substitute with honey: Honey offers a similar sweetness and viscosity, though it has a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Transfer the cooled brussels sprouts and pecans to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.

• Store the container in the refrigerator. The maple brussels sprouts and pecans will stay fresh for up to 3-4 days.

• For freezing, spread the cooled brussels sprouts and pecans on a baking sheet in a single layer. This prevents them from sticking together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the brussels sprouts are frozen solid.

• Transfer the frozen brussels sprouts and pecans to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 350°F (175°C). Spread the frozen brussels sprouts and pecans on a baking sheet.

• Roast in the oven for about 10-15 minutes, or until heated through and slightly crispy. Drizzle with a bit more maple syrup if desired before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover brussels sprouts and pecans on a baking sheet. Cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through. The foil helps retain moisture, ensuring the maple syrup glaze stays luscious.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small splash of olive oil or a dab of butter. Toss in the leftover brussels sprouts and pecans. Stir occasionally for about 5-7 minutes, until they are heated evenly. This method helps maintain the crunch of the pecans and the caramelized edges of the brussels sprouts.

• Microwave Method: Place the leftovers in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, stirring halfway through. This method is quick but may slightly soften the pecans.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the brussels sprouts and pecans in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps retain the crispiness of the brussels sprouts and the crunch of the pecans.

• Oven: Used to roast the brussels sprouts and pecans to achieve a crispy texture and enhance their flavors.

• Mixing bowl: Utilized to toss the brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.

• Baking sheet: Provides a flat surface to spread the brussels sprouts in a single layer for even roasting.

• Knife: Essential for trimming and halving the brussels sprouts and roughly chopping the pecans.

• Cutting board: A safe surface for cutting and preparing the brussels sprouts and pecans.

• Measuring spoons: Used to measure out the olive oil, maple syrup, salt, and black pepper accurately.

• Spatula: Handy for tossing the roasted brussels sprouts with the maple syrup to ensure they are evenly coated.

• Serving dish: For presenting the finished maple brussels sprouts and pecans warm and ready to eat.

Preheat the oven: Start preheating your oven while you prepare the brussels sprouts to save time.

Use pre-chopped pecans: Buy pre-chopped pecans to skip the chopping step.

Line the baking sheet: Use parchment paper or a silicone baking mat to make cleanup faster.

Batch prep: Trim and halve the brussels sprouts in advance and store them in the fridge until ready to use.

Measure ingredients ahead: Measure out the olive oil, maple syrup, salt, and pepper before you start cooking.