Orange Maple Brussels Sprouts with Pecans
Updated Oct 17, 2025, Published Nov 19, 2024
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As the holidays approach, Orange-Maple Brussels Sprouts with Pecans make the perfect gluten-free side dish to brighten your table. The citrus glaze adds a hint of sweetness, while toasted pecans bring a satisfying crunch. Not only does this dish complement roasted meats or plant-based mains, but it also looks stunning on any holiday spread.
Table of Contents
What Makes This Side Dish Stand Out
Roasted Brussels sprouts get beautifully crisp edges and tender centers. The orange-maple glaze adds a fresh, tangy sweetness that enhances their natural flavor. Pecans provide nutty richness and crunch. Altogether, this side dish brings both flavor and texture to your plate — and it’s easy enough for any cook.
Ingredients You’ll Use
- 1½ lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Kosher or fine sea salt and black pepper, to taste
- ¼ cup orange sauce (such as San-J Orange Sauce)
- 2 tablespoons pure maple syrup
- ½ cup pecans, roughly chopped and toasted
- Zest of 1 orange
Roast the Brussel Sprouts
Until they look like this
They pull it all together! So easy.
How the Flavors Work
First, olive oil, salt, and pepper coat the Brussels sprouts to help them roast evenly. Meanwhile, the orange sauce and maple syrup form a caramelized glaze that’s equal parts sweet and tangy. After roasting, drizzle that glaze over the hot sprouts. Finally, toss in pecans and orange zest for brightness and texture.
Key Tips and Variations
- Use pre-toasted pecans for convenience.
- Substitute walnuts or hazelnuts for a flavor twist.
- Try orange juice and tamari instead of orange sauce.
- Sprinkle with pomegranate seeds before serving for color.
- Roast until crispy edges form for the best flavor.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
Yes. Roast the sprouts and toast the pecans ahead, then reheat and glaze just before serving to keep them crisp.
Q: How do I make it nut-free?
Swap pecans for pumpkin or sunflower seeds. They’ll add crunch without allergens.
Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to three days. Reheat in the oven for best texture.
This goes well with our ROASTED TURKEY IN PARTS
For more roasted vegetable recipes, check out our Roasted Cheesy Cabbage or Bombay Hasselback Potatoes
Roasted Orange-Maple Brussels Sprouts with Pecans
Ingredients
- 1 ½ pounds Brussels sprouts, , trimmed and halved
- 2 tablespoons olive oil
- Kosher or fine sea salt and pepper, , to taste
- ¼ cup San-J Orange Sauce
- 2 tablespoons maple syrup
- ½ cup pecans, , roughly chopped and toasted
- Zest of 1 orange
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well-coated. Spread the Brussels sprouts on the prepared baking sheet in a single layer. Roast for 20-25 minutes, or until they are tender and edges are crispy.
- While the Brussels sprouts are roasting, whisk together the San-J Orange Sauce and maple syrup in a small bowl.
- Remove the Brussels sprouts from the oven and transfer them to a serving bowl. Drizzle with the orange-maple glaze and sprinkle with toasted pecans. Toss gently to coat. Garnish with orange zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
