Caramelized Brussels Sprouts With Pecans

"From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions."
photo by breezermom photo by breezermom
photo by breezermom
photo by teresas photo by teresas
Ready In:




  • Preheat the oven to 350 degrees F.
  • Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
  • Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
  • Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
  • In a small bowl combine the water, maple syrup and mustard and whisk.
  • Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
  • Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
  • Stir in the pecans, add the salt and pepper and serve while hot.

Questions & Replies

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  1. We enjoyed this but I changed it and thought I would describe what I did. I just sliced onions, topped/tailed brussel sprouts, mixed up the water, maple syrup and mustard and poured this over everything. I then put into an oven dish and roasted for approx 30 minutes. It was delicious and a lot less work as I had run out of time.
  2. One of the few brussels sprouts recipes my boyfriend and I can agree on! I just used sliced onion in place of the pearl onions, and left out the pecans because I didn't realize I was out. I used 1 lb brussels, but only doubled the "sauce" and it was still PLENTY. In fact, I could have used a lot less, especially of the maple syrup. I tried to roast in the oven but after 40 minutes, there was still a ton of liquid so I ended up just sauteing on the stove anyway. Even good reheated the next day! Thanks for sharing!!
  3. Wow! The flavor is absolutely wonderful! Made exactly as posted, but have to say, I cut this recipe down to serve 2, and found it really only served 1....This is so delicious that I would have to say this recipe as posted serves 2-3. Half it and you will fight your dining partner for every bite! Delicious! Made for Best of 2010 Tag game. Congrats on being selected as a Best of 2010 Recipe!!! Thanks for sharing this wonderful recipe.
  4. Really liked this. I used chopped yellow onion and skipped the blanching part. I cut back on the maple syrup and water a little,I didn't want too much liquid. The carmelization and toasted pecans were terrific. My husband and I both though this was an excellent veggie dish.
  5. OMG! This has to be one of the most flavorful recipes we have had in a long time. I could have eaten the whole thing myself. Each time you take a bite a new flavor pops out. I had to cook it longer to get it to caramelize and I took the lid off. My sprouts were misbehaving and decided to remove a lot of their leaves. I served these tasty guys with recipe #370614 and rice pilaf. Thanks for posting. This is going in my best of 2010 cookbook. :)


I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that. I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares. <img src=""> <img src="" border="0" alt="Photobucket"width=100%> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 08 <img src=""> <img src=""> fall 08 <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> spring 09 <img src=""> fall 09 <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="">
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