Can I leave out the pecans?

Yes! If you'd like to make this recipe nut-free, simply omit the pecans. Still stir the brussels around halfway through roasting.

How should I cut the sprouts for roasting?

Halve them lengthwise for most sprouts. Larger ones can be quartered to ensure even cooking.

Absolutely! Wash, trim, and halve them, then store in an airtight container in the fridge for up to 2–3 days.

Yes. Moisture can cause them to steam instead of roast, preventing that crispy, caramelized texture.

Whole sprouts can be blanched and frozen, but for roasted recipes, prepping fresh gives the best flavor and texture.

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Crispy brussels sprouts roasted with maple syrup and pecans.

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2 pounds brussels sprouts, halved with outer leaves removed

2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon salt

cracked black pepper

1 cup pecans

1/4 cup vegan parmesan cheese (optional)

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Prep: Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
Bake: Place the brussels sprout halves in a large bowl along with the olive oil, maple syrup, salt and pepper. Toss together until the brussels are all coated. Spread out on the baking sheet, cut-side down. Bake in preheated oven for 20 minutes. Add the pecans to the sheet and toss everything together. Return baking sheet to oven and bake for another 10 minutes.
Serve: Grate vegan parmesan cheese over the brussels sprouts right when they come out of the oven. Toss everything together and serve.