Maple Pecan Brussels Sprouts

I have to admit, I’m a newbie when it comes to cooking Brussels sprouts. Prior to meeting my husband I had never tried them! But they’re something I’ve really grown to love, especially when they’re roasted. However, the other day we were making dinner in a hurry and didn’t want to fuss with waiting for the oven to preheat or for them to roast for 30+ minutes. So instead we tossed them into a skillet and sautéed them up.

Maple Pecan Brussels Sprouts

This recipe couldn’t get any easier. To start you’re going to want to rise 1 1/2 pounds of big fresh sprouts. Make sure to peel off a layer or so to check for dirt or bugs. They’re kind of like lettuce or leeks where you want to rinse them really good!  Then cut off a good chunk of the base so that the leaves still stay together but so that you don’t have a big stub down there. Then cut them in half lengthwise and into ribbons.

Maple Pecan Brussels Sprouts

In a large skillet (the biggest you’ve got), heat 2 tablespoons of olive oil over medium heat. Add some minced shallot and garlic, cook until they’re translucent and fragrant. Then toss in your sprouts and cook for 6 minutes or until tender. Drizzle a few tablespoons of pure maple syrup over top and toss in some chopped toasted pecans (see notes for instructions). If you’re a bacon lover like my husband you can even add some bits of freshly cooked bacon… it really makes this side dish amazing!


Maple Pecan Brussels SproutsCook for another minute or two, season with some salt and pepper and you’re done! A pan full of delicious, flavorful Brussels sprouts in literally no time at all! We’ve definitely fallen in love with this quick and easy way to cook sprouts- I think you will too! Enjoy!!!


Maple Pecan Brussels Sprouts
Prep time
Cook time
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These maple pecan Brussels sprouts make a perfect side dish for holiday dinners. They're sautéed to perfection and tossed with pure maple extract and toasted pecans.
Yield: 6 servings
  • 1½ lb. Brussels sprouts
  • 2 tbsp. olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tbsp. pure maple syrup
  • ½ c. toasted pecans, chopped
  • 2 strips cooked bacon, crumbled (optional)
  • Salt and pepper to taste
  1. Cut the sprouts in half lengthwise, then cut into ribbons (about 4 cuts per sprout).
  2. In a large skillet, heat olive oil over medium-high heat. Add the shallot and garlic, cook until tender and fragrant. Add the Brussels sprouts and cook until tender, about 6 minutes. Drizzle the maple syrup over top and sprinkle in pecans (and bacon). Continue cooking for 2 minutes, then season with salt and pepper, serve immediately.
-Bacon is totally optional but makes a great addition to these sauteed sprouts.
-To toast pecans, simply place a large skillet over medium heat and add the pecans. Cook for 10-15 minutes or until the nuts are fragrant and begin to darken, but not burn. You will need to toss them a every 5 minutes or so.

Recipe source: Kitchen Confidence, by Kelsey Nixon