Crispy Maple-Dijon Brussels Sprouts

Hot-pan roasting gives Brussels sprouts deeply caramelized cut faces and tender, non-soggy centers; a restrained maple-Dijon glaze and toasted pecans finish them with tang and crunch.

40 min

4 servings

Deeply caramelized Brussels sprouts with toasted pecans and crisp optional pancetta in a warm serving bowl.

Ingredients

1 1/2 lb Brussels sprouts, trimmed and halved lengthwise

3 tbsp extra-virgin olive oil, divided

3/4 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

3 oz bacon or pancetta, diced (optional)

1/3 cup pecans, coarsely chopped

1 tbsp Dijon mustard

2 tsp pure maple syrup

1 tsp apple cider vinegar

Equipment

Rimmed sheet pan · Large mixing bowl · Small skillet · Whisk · Spatula

Do not crowd the pan

Use a second hot sheet pan if needed; space lets moisture escape and preserves browned cut surfaces.

Optional cured pork

Bacon or pancetta adds savory crisp bits, but the sprouts and pecans remain complete without it.

Heat and season

01. Heat the empty sheet pan in a 450 F oven so the sprouts begin browning on contact.

02. Dry sprouts thoroughly before tossing with 2 tbsp oil, 1/2 tsp salt, and pepper; trapped moisture is what makes centers soggy.

Build the crust

03. Set sprouts cut side down in one layer on the hot pan; add optional bacon or pancetta around, rather than beneath, the sprouts.

04. Roast undisturbed for 15 minutes, waiting for dark golden cut faces before turning so the pan can caramelize them.

Prepare the finish

05. Toast the pecans in 1 tbsp oil over medium heat for 3 minutes, just until fragrant; transfer attention quickly so they do not burn.

06. Whisk Dijon, maple syrup, vinegar, and 1/4 tsp salt until smooth; the vinegar keeps the glaze tangy and only slightly sweet.

Tender, crisp, and glazed

07. Turn sprouts and roast 5 minutes more, stopping when centers pierce with slight resistance instead of becoming soft.

08. Toss the sprouts with glaze while hot, using only a thin coat, then add pecans at the table so their crunch stays distinct.