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Glazed Brussels Sprouts Recipe
Glazed Brussels Sprouts Recipe photo by Taste of Home

Glazed Brussels Sprouts Recipe

Read Reviews (5)
4.86 5
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“This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long.” Joan Braun - Lakewood, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 1 pound fresh brussels sprouts, halved
  • 1/2 cup fresh baby carrots, halved
  • 1 cup pecan halves
  • 1/4 teaspoon chili powder
  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt

Nutritional Facts

3/4 cup equals 296 calories, 23 g fat (6 g saturated fat), 18 mg cholesterol, 321 mg sodium, 23 g carbohydrate, 6 g fiber, 5 g protein.

Directions

  1. Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon. Yield: 5 servings.
Originally published as Glazed Brussels Sprouts in Simple & Delicious January/February 2009, p66

Nutritional Facts

3/4 cup equals 296 calories, 23 g fat (6 g saturated fat), 18 mg cholesterol, 321 mg sodium, 23 g carbohydrate, 6 g fiber, 5 g protein.

Reviews for Glazed Brussels Sprouts(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2012

I was one of those people who just couldn't like brussels sprouts--until I made this recipe. Delicious! The finished dish is sweet, but not too. I thought the vinegar might give it a sweet-sour taste, but I didn't find it so. I think the vinegar added some brightness. I made the recipe exactly as written, except for using chopped instead of halved pecans. Next time I will add a source of heat: dried pepper flakes, hot sauce, or ground cayenne pepper when I add the maple syrup. It seemed the chili powder didn't zip it up enough for me. Also, if using chopped pecans, as I did, I would cut back considerably on the amount. Maybe 1/2 cup, or probably 1/3 cup would be plenty.

MY REVIEW
Reviewed Jan. 22, 2010

This is a really attractive dish - the carrots added a broader appeal. We enjoyed it!

MY REVIEW
Reviewed Mar. 1, 2009

What a delicious way to serve brussels sprouts!! Great way to get the family to eat brussels sprouts!! Thanks so much for the recipe!!

MY REVIEW
Reviewed Feb. 6, 2009

This recipe is outstanding! My picky four year old even enjoyed this!

MY REVIEW
Reviewed Jan. 6, 2009

Very delicious and change of pace side dish-enjoyed by everyone, even my 6 yr old son! I will make again-thanks!

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