candied pecan brussels sprouts with honey mustard
Please don’t burn your nuts.
Here we are, a week from Thanksgiving, and I haven’t even released all of my concepts. Yeet. The Thanksgiving guide is well up and running and many of you have offered feedback regarding your own menus, and I LOVE what you guys have chosen. I’m seeing lots of brie tarts, chai cupcakes, and pumpkin cookie pies. Perhaps this veggie side will slither its way onto your table, too?
Growing up, our vegetable was always mom’s dope ass broccoli and cheese for Thanksgiving. Her formula was ridiculously simple, just broc slathered in melted cheddar. Brussels weren’t a thing in our house, and it took awhile for them to grow on me. Well, I’m not cultivating Brussels sprouts out the webbing of my toes, but you get the point.
Anywho, I don’t even remember what I was saying…oh, right. Brussels sprouts. Now it seems like I roast the cabbages every week for lunches, or as companions for other main dishes, and here I am throwing at you this incredible version with candied pecans. For real, I tested it four times, ate the entire batch each round, so the recipe is solid, and you should stick a fork in it.
A Trip to Brussels
Not really, sorry. I wouldn’t give away a plane ticket to Belgium, I’d just grab it and go myself.
One sheetpan does the job here, which is great, because no one wants to do 100 pounds of dishes on a night already riddled with 101 pounds of dishes.
Start with your sprouts. Toss them with some oil, salt, and pepper, and roast them along until nice and pre-crisped. I give them about 20 minutes. You don’t want to burn the shits, just jumpstart the process so you don’t scorch the pecans later.
Candy Man
These pecans make me drool more than when I nod off on an airplane. Enjoy that mental image.
Throw some raw pecan halves on the sheet with the sprouts, then mix up your candying sauce. Brown sugar, maple, rosemary (a nice little woodsy backdrop), cinnamon, and chili. Pour that shit over the tray occupants and carefully toss it all up. I use two wooden spoons so I don’t scald my fingers.
Spread everything in a single layer and roast until you have on your hands some nice and toasty nuts. Autumn spice meets earthy sprouts. Rosemary and maple aromas dance about the house, through every room, and shit, might even trick your kids into thinking you’re baking cupcakes. SIKE.
The final touch? Honey mustard. Sounds weird, tastes incredible, and any leftovers are perfect for salads or popcorn shrimp. I combine vegan mayonnaise (you can also use regular) with plain Greek yogurt, and jazz it up with lots of dijon and a good amount of honey. Adjust as you need to, though. I also like to sprinkle in some cayenne for a whoosh of heat.
For real, these sprouts are addicting (like candy? No, I won’t go that far) and I tend to use leftovers as salad toppers. You can prep these guys a couple days ahead of Thanksgiving, too, and store them in the fridge. When you’re ready to reheat, simply spread them on a baking sheet and toast at 350 for 10-12 minutes. Wabam, crispy sprouts!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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candied pecan brussels sprouts with honey mustard
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup pecan halves
- 1/3 cup brown sugar
- 3 tbsp maple syrup
- 1 tbsp fresh rosemary, chopped
- 1 tsp cinnamon
- 1/2 tsp chili powder
- grated parmesan, to serve
honey mustard
- 1/4 cup mayonnaise (vegan or regular)
- 1/4 cup plain whole milk Greek yogurt
- 3 tbsp dijon mustard
- 2 tbsp honey
- pinch cayenne pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a bowl, whisk together the brown sugar, maple syrup, rosemary, cinnamon, and chili powder. Set aside.
- Toss the Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on the baking sheet. Roast for 20 minutes until crisp and browning.
- Add the pecans to the baking sheet. Drizzle the brown sugar sauce over everything and carefully toss with a spatula until everything is well coated. Spread in a single layer and roast for 8-10 minutes longer, until the pecans are toasted and the sprouts very golden.
- To make the honey mustard, whisk together the mayonnaise, Greek yogurt, dijon, honey, and cayenne. Taste for salt and pepper.
- Plate the sprouts and pecans, topping with parmesan as desired. Serve with the honey mustard for dipping.
