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Dinner recipe · from the recipe book

Maple Pecan Roasted Brussels Sprouts

Crisp, caramelized Brussels sprouts and tender sweet potato glazed with maple and finished with toasty pecans and a bright splash of cider vinegar.

Maple Pecan Roasted Brussels Sprouts

Ingredients

  • 6⅓ cups560 gBrussels sproutstrimmed and halved
  • 2 medium260 gSweet potatoescut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp27 gOlive oil
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup chopped50 gPecansroughly chopped
  • 2 tbsp40 gMaple syrup
  • 2 tsp10 gApple cider vinegar
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Toss the Brussels sprouts, sweet potato and red onion with the olive oil, salt and black pepper on the pan, then spread them out with the sprouts cut side down.
  3. Roast for 15 minutes, until the sprouts are browning underneath.
  4. Stir the maple syrup, cider vinegar and red pepper flakes together in a small bowl.
  5. Drizzle the maple mixture over the vegetables, scatter the pecans on top and toss gently.
  6. Roast 8 to 10 minutes more, until the sweet potato is tender, the sprouts are crisp at the edges and the pecans are toasted.
  7. Toss once on the pan to coat everything in the glaze and serve warm.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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