Brussels Sprouts with Maple Buttered Pecans!

Looking for a delicious easy meal this Thanksgiving dinner?! Well look no further! Try this recipe of Brussels sprouts with maple buttered pecans-you can’t go wrong!


  • 1/2 cup of pecan halves
  • 2 tablespoons of butter
  • 1 tablespoon of pure maple or golden syrup
  • sea salt, to taste
  • 2 pounds of small Brussels sprouts-stem ends trimmed
  • Canola or olive oil for cooking
  • 1-2 garlic cloves, finely squished
  • A squeeze of fresh lemon juice


  1. Preheat the oven to 350 degrees F.
  2. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes.
  3. Transfer to a bowl and toss with 1 tablespoon of butter and syrup (it should coat the nuts and be partially absorbed).
  4. Sprinkle with salt and set aside for up to a day.
  5. In a saucepan with an inch of simmering water, cook the Brussels sprouts for about 5 to 6 minutes-drain and pat dry. (You can do this ahead and store in fridge).
  6. When you’re ready to finish them, heat a drizzle of oil and 1 tablespoon of butter in a heavy skillet over medium-high heat.
  7. Saute the spouts for about 5 minutes stirring occasionally, until starting to caramelize.
  8. Add the garlic and cook for another minute.
  9. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately.


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