Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
Salt and black pepper to taste
For the Maple Dijon Glaze:
3 tbsp pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika (optional)
For the Toasted Pecans:
1/4 cup pecan halves
Directions:
Preheat your oven to 400°F (200°C).
In a bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them in an even layer on a baking sheet.
Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
While the Brussels sprouts are roasting, prepare the maple Dijon glaze by whisking together maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic
powder, and smoked paprika (if using) in a small bowl.
In a separate small skillet, toast the pecans over medium heat for 3-4 minutes, stirring occasionally, until fragrant and slightly browned.
Once the Brussels sprouts are roasted, drizzle the maple Dijon glaze over them and toss to coat evenly.
Sprinkle the toasted pecans over the Brussels sprouts and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 200 per serving Servings: 4 servings
