Glazed Brussels Sprouts Recipe
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Glazed Brussels Sprouts Recipe

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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
Featured In: The 13x9 Thanksgiving
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings


  • 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: 296 calories, 23g fat (6g saturated fat), 18mg cholesterol, 321mg sodium, 23g carbohydrate (13g sugars, 6g fiber), 5g protein.


  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

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OhBeeOne User ID: 6442248 244778
Reviewed Mar. 1, 2016

"Excellent! Seems like I'm always having to adjust the way I cook recipes to work with food on hand but they still always turn out tasty. I cooked the frozen Brussels in the microwave, steamed the carrots and put them in the pan I had the walnuts, maple syrup, cider vinegar and salt in. Had with yeast rolls and spicy apricot chicken. Very tasty dinner!"

howdu User ID: 1170706 167850
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."

Punkyjoe81 User ID: 3773046 94300
Reviewed Jan. 22, 2010

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

valanddansmith User ID: 988113 94613
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!!"

cheezhed68 User ID: 1083106 147600
Reviewed Feb. 6, 2009

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

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