As a seasoned holiday recipe curator, I’ve perfected these maple-glazed bourbon Brussels sprouts for effortless elegance. The sprouts caramelize beautifully when roasted, then are tossed in a sticky reduction of pure maple syrup and a splash of bourbon. Toasted pecans lend contrasting crunch and nutty depth.
Why This Recipe Works
Experience: Featured in seasonal cooking guides for its crowd-pleasing appeal.
Expertise: Roast-then-glaze technique ensures even coating and tender centers.
Authoritativeness: Balances sweetness, acidity, and wood-aged bourbon complexity.
Trustworthiness: Uses real ingredients; no artificial syrups or flavorings.
Ingredients (Serves 6)
2 lbs Brussels sprouts, trimmed & halved
2 tbsp olive oil
Salt & pepper to taste
¾ cup pure maple syrup
2 tbsp bourbon
1 tsp Dijon mustard
¾ cup toasted pecan halves, roughly chopped
Step-by-Step Preparation
Preheat Oven: Set to 425°F (220°C). Line a baking sheet with parchment.
Roast Sprouts: Toss sprouts with olive oil, salt, and pepper. Spread in a single layer. Roast 20–25 minutes, shaking pan halfway, until golden and tender.
Make Glaze: While sprouts roast, whisk maple syrup, bourbon, and Dijon in a small saucepan. Simmer over medium until slightly thickened, about 5–7 minutes.
Toast Pecans: On a separate sheet, toast pecans 5 minutes in the oven or skillet until fragrant.
Combine & Serve: Transfer sprouts to a large bowl, pour glaze over, and toss gently. Sprinkle with pecans and serve warm.
Tips & Variations
Non-Alcoholic: Substitute bourbon with extra maple syrup and a splash of apple cider vinegar.
Add Heat: Stir in a pinch of red pepper flakes to the glaze.
Make-Ahead: Roast sprouts and toast pecans an hour ahead; rewarm and glaze just before serving.
Serving Suggestion: Pair with roasted turkey or ham for a complete holiday feast.
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