Can I use frozen Brussels sprouts for this recipe?

Fresh sprouts give the best results, but frozen can work in a pinch. Thaw them completely, pat them very dry with towels, and roast cut side down on the preheated pan for 22 to 25 minutes. Expect less caramelization since frozen sprouts hold extra moisture.

How do I keep the Brussels sprouts crispy when reheating?

Reheat on a sheet pan in a 400 degree oven for 8 to 10 minutes instead of using the microwave. The dry oven heat re-crispes the edges and warms the centers without steaming them. Add the candied pecans only after reheating so their sugary coating stays crunchy.

Why did my candied pecans turn sticky instead of crisp?

Sticky pecans usually mean the syrup did not cook long enough or the nuts were crowded in the pan. Stir the pecans constantly for a full 1 to 2 minutes until the syrup thickens and turns glossy, then spread them on parchment immediately.

Can I trim and halve the sprouts the night before?

Yes, this is a great Thanksgiving time saver. Halve the sprouts, store them in a sealed bag or container in the refrigerator for up to 2 days, and pat them dry before roasting.

My sprouts are different sizes. How do I roast them evenly?

Quarter any sprouts larger than a walnut and leave small ones whole or halved, so every piece is roughly the same size. Pieces of similar size finish at the same moment, which keeps the small ones from burning while the big ones are still raw.

25-Minute Maple Pecan Brussels Sprouts: Crispy & Sweet

Ingredients

Scale

1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
3/4 cup pecan halves, roughly chopped
2 tablespoons unsalted butter
3 tablespoons pure maple syrup, divided
1 tablespoon balsamic vinegar
Pinch of red pepper flakes (optional)

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Instructions

Place a large rimmed baking sheet in the oven and preheat to 450 degrees F.
Trim the stem end of each Brussels sprout, peel away yellowed leaves, and slice each sprout in half lengthwise through the stem. Save loose leaves, they become the crispiest bits.
Toss the halved sprouts in a large bowl with the olive oil, kosher salt, black pepper, and garlic powder until lightly coated.
Pull the hot sheet pan from the oven and arrange the sprouts cut side down in a single layer with space between them. Roast 16 to 18 minutes without stirring, until the cut faces are deeply browned and the centers are tender.
While the sprouts roast, toast the chopped pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant and slightly darkened.
Add the butter, 2 tablespoons of the maple syrup, and a pinch of salt to the skillet. Stir constantly for 1 to 2 minutes until the syrup thickens and coats the nuts, then scrape them onto parchment paper to cool.
Drizzle the roasted sprouts with the remaining tablespoon of maple syrup and the balsamic vinegar, tossing right on the hot pan to coat.
Return the pan to the oven for 2 more minutes so the fresh glaze turns sticky and caramelized at the edges.
Transfer the sprouts to a warm serving platter, scraping up any caramelized bits from the pan.
Scatter the candied pecans over the top with the optional red pepper flakes and serve immediately.

Author: Chef Hanna Zest
Prep Time: 5 minutes
Cook Time: 20 minutes