vegetarian · easy
Maple Glazed Brussels Sprouts with Pecans (15 Minutes)
Skillet Brussels sprouts seared until caramelized, then glazed with maple syrup and tossed with toasted pecans and dried cranberries. A 15-minute Thanksgiving side.
Nutrition per serving (estimate): 290 calories · 7 g protein · 17 g fat · 35 g carbs
Jump to Recipe ↓
Filed under easy vegetarian dinner recipes, 15-minute dinner recipes and one-pan dinner recipes.
These maple glazed Brussels sprouts are seared in a skillet until the cut sides are deeply caramelized, then tossed with maple syrup, toasted pecans and dried cranberries. They take 15 minutes on the stovetop, which frees up the oven on a busy holiday.
“Maple glazed Brussels sprouts” and “Brussels sprouts Thanksgiving side” rise every autumn. Many popular versions use bacon; this one gets its richness from pecans and butter instead, so it is vegetarian and halal.
Why it is so fast
Halved sprouts cook quickly in a hot skillet, and a 1-minute steam with a splash of water makes them tender inside without roasting.
Ingredient notes
Brussels sprouts. Choose small, firm sprouts and halve them so they sit flat.
Maple syrup. Pure maple syrup only. Honey works in a pinch.
Cider vinegar. A little acid keeps the glaze from tasting too sweet.
Pecans and cranberries. Toasty crunch and tart chew. Walnuts and pomegranate seeds are good swaps.
Step by step
Sear cut-side down. Leave them alone until dark golden.
Toast the pecans and steam. A splash of water and a lid for one minute.
Glaze. Butter, maple, vinegar and cranberries bubble into a glossy coating.
Variations
- Balsamic maple: Use balsamic vinegar instead of cider vinegar.
- Spicy: Add red pepper flakes or a drizzle of hot honey.
- Cheesy: Finish with shaved parmesan.
- Green beans: The same glaze works on trimmed green beans; steam them 3 minutes first.
Common mistakes
Not drying the sprouts. Wet sprouts steam instead of browning. Pat them dry after rinsing.
Moving them too soon. Place the halves cut side down and leave them alone for four to five minutes. That flat, browned surface is where the flavor is.
Adding the maple syrup too early. Maple syrup burns quickly. Add it in the last minute, off the heat or over low heat, together with the vinegar.
Substitutions and halal swaps
- No bacon needed: toasted pecans and a pinch of smoked paprika give the smoky, rich note that bacon brings in many versions. Halal beef bacon, cooked crisp and crumbled, also works if you want meat.
- Nuts: walnuts, almonds or pistachios work. For a nut-free version, use toasted pumpkin seeds.
- Sweetener: honey or date syrup can replace maple syrup. Date syrup is less sweet, so add a teaspoon more.
- Vegan: use all olive oil instead of butter.
- Cranberries: dried cherries or pomegranate seeds (added at the end) work.
Make ahead for a holiday meal
Trim and halve the sprouts up to 2 days ahead and keep them in a bag in the fridge. Toast the pecans a day ahead. On the day, the cooking takes about 12 minutes on the stove, which frees up the oven for everything else.
Storage
Leftovers keep for 3 days in the fridge. Reheat them in a hot skillet, rather than the microwave, to bring back some of the crisp edges.
What to serve with it
Serve as a side with roast turkey or chicken, or with the lemon chicken skillet for a weeknight dinner. For more autumn cooking, try the creamy pumpkin pasta and see all our quick Thanksgiving recipes.
Storing leftovers
Refrigerate up to 3 days. Reheat in a hot skillet so they crisp back up.
Quick supper
Recipe card
Ingredients
- 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1/3 cup pecan halves, roughly chopped
- 1/3 cup dried cranberries
- Pinch of red pepper flakes (optional)
Instructions
Preparation images are AI-generated illustrations.
- 1
Heat the oil in a large skillet over medium-high heat. Place the Brussels sprouts cut-side down in a single layer and sprinkle with the salt and pepper. Cook without moving for 4 to 5 minutes, until deeply browned underneath.
Step 1 · AI-generated illustration - 2
Stir, add the pecans and cook 2 minutes more, until the pecans smell toasty. Add 2 tbsp water and cover for 1 minute to steam the sprouts until just tender.
Step 2 · AI-generated illustration - 3
Uncover, add the butter, maple syrup, vinegar, cranberries and red pepper flakes. Toss for 1 to 2 minutes until the glaze bubbles and coats the sprouts.
Step 3 · AI-generated illustration - 4
Taste, adjust the salt and serve right away.
Step 4 · AI-generated illustration
Helpful tips
- Do not crowd the pan. Use your largest skillet or cook in two batches so the sprouts sear instead of steam.
- Use pure maple syrup, not pancake syrup; it caramelizes better and tastes cleaner.
- Add the glaze at the very end so the sugar does not burn.
Frequently asked questions
How do you get Brussels sprouts crispy in a skillet?
Dry them well, use a hot pan with enough oil and lay them cut-side down without moving them for 4 to 5 minutes.
Can I make maple Brussels sprouts ahead for Thanksgiving?
Trim and halve the sprouts up to 2 days ahead. Cook and glaze them just before serving, since it only takes 15 minutes.
Can I roast them instead?
Yes. Roast at 425°F (220°C) for about 20 minutes, then toss with the warm maple glaze, pecans and cranberries.
Are these Brussels sprouts vegetarian and halal?
Yes. There is no meat, gelatin or alcohol. Use oil instead of butter to make them vegan.
Related recipes
Vegetarian · 15 min
Halloween Mummy and Spider Pizzas (Quick Halloween Dinner)
Fun English muffin mini pizzas dressed up as mummies and spiders with string cheese and black olives. An easy Halloween dinner kids can help make in 15 minutes.
Vegetarian · 15 min
Black Bean and Corn Tacos
Smoky, slightly crispy black beans and charred corn piled into warm corn tortillas with avocado, quick-pickled onions, cotija and cilantro.
Vegetarian · 17 min
Fast Chickpea Spinach Curry
Warm chickpeas simmered in a spiced tomato sauce with fresh spinach.
Vegetarian · 15 min
Halloumi and Roasted Pepper Couscous
Fluffy lemon-herb couscous with chickpeas, jarred roasted peppers, and golden pan-fried halloumi.