Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) maple syrup (or honey)
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (50g) pecan halves
  • 1 tablespoon (15ml) butter
  • 1 tablespoon (12g) brown sugar
  • Pinch of cayenne pepper (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.
  2. Spread Brussels sprouts in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly browned.
  3. While Brussels sprouts are roasting, combine balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan. Simmer over medium heat for 5-7 minutes, or until slightly thickened.
  4. Melt butter in a small skillet over medium heat. Add pecans, brown sugar, and cayenne pepper (if using). Cook, stirring constantly, for 3-5 minutes, or until pecans are toasted and coated in caramel.
  5. Transfer roasted Brussels sprouts to a serving dish. Drizzle with balsamic glaze and top with candied pecans. Garnish with fresh parsley, if desired. Serve immediately.