The sprouts roast on their own, cut-side down, until the flat faces are deeply caramelised. While they are in the oven, a small skillet does two quick jobs.
First the pecans are candied in butter and brown sugar; then balsamic vinegar and maple syrup reduce in the same pan into a glaze. Everything is tossed together at the end.
Why This Recipe Works
- Roasting cut-side down puts the flat faces in full contact with the hot pan for the deepest colour.
- A 425°F oven browns the outside before the inside turns soft and sulphurous.
- Candying the pecans in the same skillet as the glaze adds their buttery sweetness to the reduction.
- Tossing the glaze on at the end keeps the roasted edges crisp.
Sprouts in the Oven, Pecans in the Skillet
The skillet work fits neatly inside the roasting time.
Oven
- 425°F
Halved sprouts tossed with oil, salt and pepper, cut-side down on a sheet pan.
- 22 to 25 minutes
Roasted until deeply caramelised and tender.
Small skillet
- Medium-low
Butter, pecans and brown sugar until the nuts are coated, then cooled on parchment.
- 2 to 3 minutes
Balsamic and maple simmered in the same pan until glossy.
Tossed together
Hot roasted sprouts tossed with the balsamic glaze and candied pecans, then served.
How to Make It
Sprouts seasoned and set cut-side down
Heat the oven to 425°F. Toss the Brussels sprouts with the olive oil, salt and pepper and arrange them cut-side down on a sheet pan.
Roasted 22 to 25 minutes
Roast 22 to 25 minutes, until the cut faces are deeply caramelised and the sprouts are tender.
Pecans candied in butter and brown sugar
Meanwhile, melt the butter in a small skillet, add the pecans and brown sugar and cook over medium-low heat until the sugar coats the nuts. Tip the pecans onto parchment to cool.
Balsamic and maple reduced
Simmer the balsamic vinegar and maple syrup in the same skillet for 2 to 3 minutes, until glossy and slightly reduced.
Sprouts, glaze and pecans tossed
Toss the roasted sprouts with the balsamic glaze and candied pecans and serve.
Ingredient Notes
- Brussels sprouts
- A pound and a half, trimmed and halved through the stem.
- Pecan halves
- A third of a cup, candied with butter and brown sugar. Pecans are a tree-nut allergen.
- Balsamic vinegar and maple syrup
- Two tablespoons of balsamic with one of maple, reduced into a quick glaze.
Success Tips
- Leave space between the sprouts on the pan so they roast rather than steam.
- Keep the heat at medium-low for the pecans; hot sugar burns quickly and can burn skin.
- Take the glaze off as soon as it looks glossy; it thickens more as it cools.
Frequently Asked Questions
Does this contain nuts?
Yes. The candied pecans are a tree-nut allergen.
Is there bacon or cheese?
No. It is just the sprouts, balsamic glaze and candied pecans.
Serving Ideas
Pile into a wide bowl while hot, with the caramelised faces turned up and the candied pecans scattered through.
