Let me tell you about my absolute favorite way to turn Brussels sprouts haters into believers! Roasted Brussels sprouts with pecans is my go-to side dish for everything from weeknight dinners to holiday feasts. The magic happens when those little green gems get crispy-edged in the oven while the pecans toast up with just the right amount of crunch. My family used to groan when I’d serve Brussels sprouts – until I started making them this way. Now they beg for seconds! The best part? It’s seriously simple – just a few ingredients and one sheet pan between you and vegetable perfection.
Why You’ll Love This Roasted Brussels Sprouts with Pecans
This recipe has become my secret weapon for turning ordinary meals into something special. Here’s why it’s always a hit:
- Effortless elegance: Just 5 ingredients (plus salt and pepper) transform into a restaurant-worthy side in 30 minutes flat
- Texture magic: Crispy caramelized edges meet tender centers, with pecans adding the perfect crunch
- Flavor balance: The natural sweetness of roasted sprouts pairs beautifully with rich pecans – add maple syrup for a delightful sweet-savory twist
- Crowd-pleaser power: Converts Brussels sprouts skeptics every time (I’ve seen it happen at my own dinner table!)
- Meal prep friendly: Tastes just as amazing reheated – if you manage to have leftovers
Ingredients for Roasted Brussels Sprouts with Pecans
This recipe keeps things simple with just a handful of ingredients – but trust me, each one plays a crucial role in creating that perfect balance of flavors and textures. Here’s what you’ll need:
- 1 lb Brussels sprouts, trimmed and halved (look for bright green, firm sprouts)
- 1/2 cup pecans, roughly chopped (I like to leave some larger pieces for extra crunch)
- 2 tbsp olive oil (a good quality extra virgin olive oil works wonders here)
- 1/2 tsp salt (I prefer kosher salt for its clean flavor)
- 1/4 tsp black pepper (freshly ground gives the best flavor)
- 1 tbsp maple syrup (optional, but it adds a lovely touch of sweetness)
That’s it! Just six simple ingredients, but when they come together in the oven, magic happens. Pro tip: make sure your Brussels sprouts are uniform in size for even roasting – if you’ve got any especially large ones, just cut them into quarters.
How to Make Roasted Brussels Sprouts with Pecans
Okay, let’s get roasting! This is where the magic happens – turning those humble Brussels sprouts into crispy, caramelized perfection. I’ll walk you through each step so you get it just right. Don’t worry, it’s foolproof (I’ve made this dozens of times, and it never fails me).
Preparing the Brussels Sprouts
First things first – we need to prep those sprouts! Here’s my method:
- Give your Brussels sprouts a good rinse under cold water – sometimes they hide little bits of dirt in their layers.
- Trim off the dry stem ends with a sharp knife. I like to cut just enough to remove the brown part without wasting too much.
- Halve them from top to bottom. This creates flat surfaces that get beautifully caramelized in the oven. For any extra-large sprouts (you know, those baseball-sized ones), go ahead and quarter them so everything cooks evenly.
- Don’t toss those loose leaves that fall off while trimming! They’ll get extra crispy and make little “chips” that are my favorite part.
Roasting the Brussels Sprouts with Pecans
Now for the fun part – let’s roast!
- Preheat your oven to 400°F (200°C). This high heat is key for getting those crispy edges we love.
- Toss your prepped sprouts with olive oil, salt, and pepper in a big bowl. I like to use my hands to really coat every nook and cranny – you want each piece glistening with oil.
- Spread them out in a single layer on a baking sheet. Crowding is the enemy here – give them space to breathe or they’ll steam instead of roast.
- Pop them in the oven for 20 minutes. At the halfway mark, give them a good stir – you’ll already start seeing those gorgeous browned edges forming.
- Now add the pecans and drizzle with maple syrup if you’re using it. The pecans go in later so they don’t burn (learned that hard way!).
- Roast for another 5-10 minutes until the sprouts are tender when pierced with a fork and the pecans are toasty and fragrant.
That’s it! Your kitchen will smell amazing, and you’ll have the most delicious roasted Brussels sprouts with pecans ready to serve. The hardest part is waiting for them to cool enough to eat without burning your tongue (but hey, I won’t judge if you sneak a bite straight from the pan).
Tips for Perfect Roasted Brussels Sprouts with Pecans
After making this recipe more times than I can count, I’ve picked up some tricks that’ll take your roasted Brussels sprouts from good to “can I have the recipe?” amazing. These little tips make all the difference!
Size matters with sprouts
Not all Brussels sprouts are created equal! If you’ve got particularly large sprouts (I’m talking golf ball-sized or bigger), you’ll want to quarter them instead of halving. Smaller sprouts can stay whole if they’re uniform in size. The goal is to get everything roasting evenly – nobody wants half crunchy, half mushy sprouts!
The parchment paper secret
I never roast without parchment paper anymore – it’s my cleanup lifesaver. That delicious caramelization can sometimes mean stubborn stuck-on bits, but parchment prevents the mess. Plus, it helps distribute heat evenly. Just be sure to use regular parchment, not wax paper (learned that lesson the smelly way!).
Timing is everything
Watch those pecans like a hawk during the last few minutes – they go from perfectly toasted to burnt in what feels like seconds. If your oven runs hot (mine’s a feisty one), you might want to check at the 5-minute mark rather than waiting the full 10.
The tossing technique
When you stir halfway through roasting, really get in there and flip those sprouts! I use a thin metal spatula to scrape up any that might be sticking and make sure all sides get equal time facing down on the hot pan. This is how you get maximum crispy edges.
Temperature tricks
If your sprouts are done before your main dish (happens to me all the time), just turn off the oven and leave them in with the door cracked open. They’ll stay warm without overcooking. Want them extra crispy? Give them a quick blast under the broiler for the last minute – just don’t walk away!
One last pro tip: always taste one sprout straight from the oven and adjust seasoning if needed. Sometimes they need an extra pinch of salt to really make the flavors pop. Now go forth and roast like a pro!
Variations for Roasted Brussels Sprouts with Pecans
One of the best things about this recipe is how easily you can mix it up! Here are my favorite ways to play with flavors while keeping that perfect crispy-tender texture we love:
Meat lover’s twist
Oh boy, if you want to take these sprouts over the top, try adding bacon! I’ll chop up a few slices and scatter them over the sprouts during the last 10 minutes of roasting. The fat renders out and makes everything extra crispy and flavorful. Pancetta works great too – just watch it closely so it doesn’t burn.
Nutty alternatives
While pecans are my personal favorite, walnuts make an excellent substitute with their slightly bitter edge. Almonds add a nice crunch too – I like to use sliced almonds for more even distribution. For a nut-free version, sunflower seeds or pepitas give you that satisfying crunch without allergens.
Sweet and tangy options
Sometimes I swap the maple syrup for a drizzle of balsamic glaze right at the end – the acidity cuts through the richness beautifully. Honey works too if you’re out of maple syrup (though I’ll admit, it’s not quite the same). My friend swears by adding dried cranberries in the last 5 minutes for pops of tart sweetness.
Cheese please!
For special occasions, I’ll shower the hot sprouts with freshly grated Parmesan or crumbled goat cheese. The heat melts it just enough to cling to every nook and cranny. Blue cheese lovers can add small crumbles after roasting – they’ll soften slightly without turning into a gooey mess.
The beauty of roasted Brussels sprouts is how adaptable they are. Once you’ve mastered the basic recipe, don’t be afraid to get creative! Just remember – the key is keeping that high roasting temperature to ensure crispiness no matter what additions you choose.
Serving Suggestions for Roasted Brussels Sprouts with Pecans
Honestly, these roasted Brussels sprouts with pecans are so good, I’ve been known to eat them straight from the pan as a meal (no shame!). But when I’m actually planning a proper dinner, here’s what I love to pair them with:
- Perfect poultry pairings: They’re amazing with simple roasted chicken – the crispy skin and sprouts are a match made in heaven. Also fantastic with Thanksgiving turkey or holiday ham.
- Fish friends: That nutty crunch plays so nicely with grilled salmon or seared scallops. The richness of the fish balances the sprouts’ earthiness perfectly.
- Steakhouse style: Serve alongside a juicy ribeye or filet mignon for a restaurant-quality meal at home. The sprouts make a great veggie alternative to potatoes.
- Vegetarian combos: They’re delicious with creamy polenta or stuffed portobello mushrooms for meatless meals that still feel substantial.
Pro tip: If I’m doing a holiday spread, I’ll make a double batch – they disappear fast! The maple syrup version is particularly good with pork dishes, while the simpler version lets the sprouts shine next to more delicate flavors.
Storage and Reheating Instructions
Okay, let’s talk leftovers – though in my house, we rarely have any! But if you’re lucky enough to have extra roasted Brussels sprouts with pecans (or smart enough to make a double batch), here’s how to keep them tasting fresh and crispy:
Storing your sprouts
First rule: let them cool completely before storing! I learned this the hard way when I once packed warm sprouts and ended up with a soggy mess. Now I spread them out on a plate for about 20 minutes first. Then transfer to an airtight container – I like glass because it doesn’t absorb odors. They’ll keep in the fridge for 3-4 days, though the pecans lose a bit of crunch after day two.
Reheating like a pro
Microwaving is the enemy of crispy sprouts – it turns them into sad, mushy blobs. Instead, I use my toaster oven or regular oven at 375°F for about 5-10 minutes. Spread them in a single layer on a baking sheet (parchment paper helps again here). If they seem dry, just drizzle a tiny bit of fresh olive oil before reheating.
For extra credit: sprinkle a few fresh pecans on top after reheating to bring back that perfect crunch. The maple syrup flavor actually intensifies after storage, so no need to add more. Trust me, these reheated sprouts will still taste miles better than most fresh veggies!
Freezing? Not recommended
I’ve tried freezing these once, and while they’re still edible, the texture suffers. The sprouts get watery when thawed, and the pecans turn rubbery. If you must freeze, do it without the pecans and add fresh ones after reheating. But honestly? These are so quick to make fresh, I’d rather whip up a new batch!
Nutritional Information for Roasted Brussels Sprouts with Pecans
Let’s talk numbers – but don’t worry, these are the good kind! One serving of this roasted Brussels sprouts with pecans packs a nutritional punch that’ll make you feel great about going back for seconds (or thirds… no judgment here). Here’s the breakdown per serving (about 1/4 of the recipe):
- Calories: Around 180 (mostly from those healthy fats)
- Fat: 12g (the good kind from olive oil and pecans)
- Carbohydrates: 15g (with 5g of fiber – hello, digestive health!)
- Protein: 4g (not bad for a veggie side dish)
- Sugar: 4g (natural sugars from the sprouts and optional maple syrup)
Now, here’s my nutritionist friend’s favorite part – Brussels sprouts are loaded with vitamin K (great for bones), vitamin C (hello immunity), and folate (important for cell health). The pecans add magnesium and antioxidants too. Basically, this dish is like a multivitamin that actually tastes amazing!
Quick note: These numbers can vary slightly depending on your exact ingredients – like if you go heavier on the olive oil or skip the maple syrup. But one thing’s for sure – it’s way healthier than most side dishes, and you won’t miss the empty calories one bit when you taste that perfect crispy-soft texture.
Pro tip: If you’re watching sodium, you can easily reduce the salt without sacrificing flavor – the roasting process brings out so much natural taste in the sprouts themselves. And for my keto friends? This fits perfectly into low-carb eating – just maybe go easy on the maple syrup!
Frequently Asked Questions
I get asked about these roasted Brussels sprouts with pecans all the time – here are the questions that pop up most often:
Can I use frozen Brussels sprouts?
You can, but fresh is definitely better! Frozen sprouts release more water when roasting, so they won’t get as crispy. If you must use frozen, thaw them completely and pat very dry before roasting. Even then, expect softer results.
How do I prevent soggy sprouts?
Three secrets: 1) Don’t overcrowd the pan (use two sheets if needed), 2) Make sure your oven is fully preheated, and 3) Resist opening the oven door too often! That blast of cool air kills the roasting magic.
Can I make this recipe ahead?
Absolutely! Roast them about 90% done, let cool, then refrigerate. Finish roasting for 5-10 minutes before serving to crisp them back up. The pecans are best added fresh though.
My pecans keep burning – help!
I feel your pain! That’s why we add them later in the recipe. Also, chop them fairly large – small pieces burn faster. If your oven runs hot, try lowering the temp to 375°F when adding nuts.
What can I substitute for pecans?
Walnuts are my top swap – they’ve got a similar rich flavor. For nut allergies, try pumpkin seeds or sunflower seeds. Just adjust roasting time since seeds toast faster!
Irresistible Roasted Brussels Sprouts with Pecans in 30 Minutes
A simple and flavorful side dish featuring roasted Brussels sprouts and crunchy pecans.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 cup pecans, roughly chopped
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread evenly on a baking sheet.
- Roast for 20 minutes, stirring halfway.
- Add pecans and maple syrup (if using).
- Roast for another 5-10 minutes until sprouts are tender.
- Serve warm.
Notes
- Trim and halve Brussels sprouts for even cooking.
- Adjust roasting time based on sprout size.
- Add maple syrup for a touch of sweetness.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
