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Glazed Brussels Sprouts

“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

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

Directions

  • 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.
  • 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.
Nutrition Facts
3/4 cup: 296 calories, 23g fat (6g saturated fat), 18mg cholesterol, 321mg sodium, 23g carbohydrate (13g sugars, 6g fiber), 5g protein.

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Reviews

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Average Rating:
  • OhBeeOne
    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!

  • bake4all
    Nov 24, 2012

    No comment left

  • howdu
    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.

  • Sallie_Ellen
    Aug 10, 2011

    No comment left

  • lmellon
    Feb 12, 2011

    No comment left

  • Punkyjoe81
    Jan 22, 2010

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

  • valanddansmith
    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
    Feb 6, 2009

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

  • badkitty1116
    Jan 5, 2009

    No comment left

  • paigepcanterbury
    Dec 10, 2008

    No comment left