Easy Roasted Brussels Sprouts with Candied Pecans
I know brussels sprouts have a bad reputation but honestly, when you cook them right, they couldn’t be more delicious and they are definitely one of my favourite fall and winter veggies. I love this rendition of roasted brussels sprouts that are perfectly brown, crispy, and caramelized mixed with fresh, crispy apples and lots of sweet, spicy, crunchy candied pecans. Whether you’re entertaining, making Thanksgiving dinner, or just want to mix up your meal, this brussel sprout side dish is going to be your new favourite!
Brussels sprouts are surprisingly easy to make. First of all, please never ever boil your brussels sprouts again. If you just filled a pot with water in preparation, go water your plants with that water, we’re not going to boil any brussels sprouts on my watch! :) It took me years to discover that brussels sprouts are really yummy and the key is roasting them with olive oil in a hot oven so that they crisp up perfectly and get caramelized and browned.
The Candied Pecans in this recipe add that perfect sweet and spicy crunch to the brussels sprouts. You can make these candied pecans to snack on or add to a cheese plate or charcuterie board, they are so delicious and addictive that you may want to make extra in case you end up snacking on them while the brussels sprouts cook!
Serve these Brussels Sprouts with:
What you need for Easy Roasted Brussels Sprouts with Candied Pecans:
Brussels sprouts
Olive oil
Garlic powder
Butter
Brown sugar
Cayenne pepper
Pecans
Apples
Apple cider vinegar
Olive oil
Dijon mustard
Maple syrup
Parmesan
How to make Easy Roasted Brussels Sprouts with Candied Pecans:
Start with making the sweet and spicy candied pecan. Line a baking sheet with parchment paper and set it aside. Then, in a skillet over medium heat, add the butter and let that melt. Once the butter is melted, stir in the brown sugar and cayenne pepper. Let that cook, stirring it, until the sugar is dissolved and the mixture is bubbling about 5 minutes. Add in the pecans and stir to coat all the nuts. Spread the nuts onto the parchment-lined baking sheet and set aside to let cool.
While the pecans cool, roast the brussels sprouts. Spread your brussels sprouts out on a baking sheet and drizzle with olive oil and sprinkle with sea salt, pepper, and garlic powder. Arrange your brussels sprouts cut side down. Transfer to the oven and roast for 20-25 minutes at 400ºF or until golden and crispy.
Arrange your brussels sprouts on a plate and nestle the sliced apples among the brussels sprouts. Break up the candied pecans and scatter them on top of the brussels sprouts and apples.
Make the vinaigrette by whisking the olive oil, apple cider vinegar, Dijon mustard, and maple syrup together. Pour over the warm brussels sprouts , serve and enjoy this super tasty side dish!
Lastly, when you make these Easy Roasted Brussels Sprouts with Candied Pecans, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Easy Roasted Brussels Sprouts with Candied Pecans
Author: ElizabethServings: 4
Ingredients
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cayenne pepper (add more for extra spice)
1 cup raw pecans
1/2 teaspoon salt
2 cups brussels sprouts, halved (remove the outer leaves and trim ends)
1 tablespoon olive oil
1 teaspoon garlic powder
1 apple, thinly sliced
Vinaigrette
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Parmesan cheese to garnish, optional
Instructions:
1. Line a baking sheet with parchment paper. In a skillet, melt butter over medium heat. Reduce heat to medium-low and add the brown sugar, cayenne, and salt. Cook until it's bubbling.
2. Add pecans to the brown sugar mixture and cook for another 5 or so minutes or until the nuts are toasted and fragrant. Pour the pecans and sugar mixture onto the parchment-lined baking sheet and set aside to cool.
3. Preheat your oven to 400ºF. Arrange the brussels sprouts on a baking sheet and drizzle with olive oil, sprinkle on sea salt, pepper, and garlic powder. Arrange brussels sprouts cut side down and transfer to the oven.
4. Roast brussels sprouts for 20-25 minutes or until crispy and golden. Arrange the brussels sprouts on a plate.
5. Nestle sliced apples among the brussels sprouts. Break up the cooled candied pecans and scatter them on top of the brussels sprouts.
6. In a bowl, whisk together vinaigrette ingredients, olive oil, apple cider vinegar, Dijon, and maple syrup. Pour on top of the brussels sprouts.
7. Garnish with ribbons of parmesan, if using. Serve and enjoy!
