Thanksgiving Reinvented: Savory Maple-Balsamic Brussels Sprouts with Pecans

Quick Overview Section

Recipe Rating: ★★★★☆ (4.7 from 150 readers)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 4
Calories: 230 kcal (per serving)

Introduction

Thanksgiving is often about tradition, but it can also be a time to explore new flavors! My love for Brussels sprouts has grown over the years, and this recipe combines earthiness with a hint of sweetness, sure to charm even the most skeptical of guests. The toasted pecans add a delightful crunch, making this dish not only healthy but also gluten-free and vegan-friendly. It’s the perfect way to reinvent your Thanksgiving table!

Ingredients List

Brussels Sprouts: 1 pound, halved
Olive Oil: 3 tablespoons
Maple Syrup: 2 tablespoons
Balsamic Vinegar: 2 tablespoons
Garlic: 3 cloves, minced
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Pecans: 1/2 cup, chopped (or walnuts for a variation)

Step-by-Step Instructions

Preheat Oven: Preheat the oven to 400°F (200°C).
Prepare Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, minced garlic, salt, and black pepper. Toss until evenly coated.
Spread on Baking Sheet: Spread the Brussels sprouts in a single layer on a Baking sheet lined with parchment paper.
Roast: Roast in the preheated oven for 20 minutes.
Add Pecans: Remove from oven, add chopped pecans, and toss gently. Return to the oven for an additional 10 minutes, or until the Brussels sprouts are tender and lightly caramelized.
Serve: Remove from the oven and let cool slightly before serving. Enjoy your reinvented Thanksgiving side dish!

Tips and Tricks Section

Substitutions: If you’re nut-free, you can omit the pecans or substitute with sunflower seeds, which offer a similar crunch.
Flavor Boost: For an extra flavor kick, sprinkle some chili flakes before roasting for a spicy twist.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (per serving)

Calories: 230 kcal
Macronutrients:
- Protein: 3 g
- Fat: 16 g
- Carbohydrates: 22 g
Micronutrients:
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 200 mg

Recipe Notes:

This dish can be made ahead of time and reheated before serving. It’s incredibly versatile—feel free to switch the ingredients to suit your taste. Enjoy all the flavors of Thanksgiving with a fresh twist!

FAQs

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I reheat the Brussels sprouts?
Yes! Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
What can I substitute for Brussels sprouts?
You can use green beans or cauliflower for a different twist.
Is this dish suitable for meal prep?
Absolutely! You can prepare the Brussels sprouts in advance and roast them just before serving.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the ingredients a day prior and roast them on the day of your gathering.

Please Give Us Your Feedback

I hope you try this savory twist on a classic Thanksgiving side! Please share your thoughts in the comments below. If you enjoyed this recipe, don’t forget to rate it, and share it on your social media!

Recipe Card: Savory Maple-Balsamic Brussels Sprouts with Pecans

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Brussels Sprouts: 1 pound, halved
Olive Oil: 3 tablespoons
Maple Syrup: 2 tablespoons
Balsamic Vinegar: 2 tablespoons
Garlic: 3 cloves, minced
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Pecans: 1/2 cup, chopped

Instructions:

Preheat the oven to 400°F (200°C).
In a large bowl, combine Brussels sprouts, olive oil, maple syrup, balsamic vinegar, garlic, salt, and black pepper. Toss to coat.
Spread the Brussels sprouts on a Baking sheet lined with parchment paper.
Roast for 20 minutes.
Add chopped pecans, toss gently, and return to the oven for 10 more minutes.
Remove from oven and let cool slightly before serving.

Nutritional Information (per serving):

Calories: 230 kcal
Protein: 3 g
Fat: 16 g
Carbohydrates: 22 g
Fiber: 5 g
Sugar: 8 g
Sodium: 200 mg

Storage: Store in an airtight container in the fridge for up to 3 days.

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