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Candied Pecan Maple Brussels Sprouts

I hope you enjoy these Brussels sprouts! These powerhouse veggies are high in Vitamin K, Fiber, antioxidants, and nutrients. This is a great holiday side dish that I hope you enjoy!!

Serves: 4-6


  • 20 to 30 Brussels sprouts

  • 2 tablespoons olive oil

  • 1 tablespoon pure maple syrup

  • 1 tablespoon balsamic vinegar

  • Pinch of salt and ground pepper

  • ½ teaspoon garlic powder

For candied pecans:

  • ½ cup raw pecans, chopped

  • ¼ teaspoon coconut sugar

  • 1 teaspoon maple syrup

  • Dash of salt


  • Preheat large saucepan on stovetop over medium heat.

  • Place Brussels sprouts in a large bowl. Rinse with cold water.

  • Cut bottom stems off and discard. Slice Brussels sprouts in half, vertically.

  • In small bowl, combine olive oil, maple syrup, balsamic vinegar, salt and pepper, and garlic powder.

  • Place sliced Brussels sprouts back in a large bowl and add olive oil dressing, coating evenly.

  • Add Brussels sprouts into heated saucepan, face down. Pour any leftover dressing over the Brussels sprouts and let cook until tender, roughly 4-5 minutes. When they begin turning brown on the face-down side, drizzle a tablespoon or so of water over the top to steam.

  • While the Brussels sprouts are cooking, create the candied pecan mixture by placing pecans in a small bowl, mixing in maple syrup, coconut sugar, and salt.

  • Once Brussels sprouts are crispy, use a fork to flip.

  • Place the candied pecans on top of the Brussels sprouts and continue to cook for about 3-4 minutes, until tender and crispy.

  • Remove from heat.

  • Scoop into a serving dish and enjoy!


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