Maple Glazed Brussels Sprouts

You may have noticed that this site has moved! It's just heatovento350.com now. The blogspot has been dropped from the address. Now it is easier to type in your browser and easier to send that e-mail you've been meaning to send telling all your friends about this recipe blog you love. Hooray!

I'm still working on the whole feeds aspect of the move, so if you are subscribed to this blog and your feed is no longer working, I'm sorry. Of course, if your feed isn't working, you probably aren't reading this. And I'm sorry about that, too. Hopefully I can get everything to redirect, but know that up until two days ago, I was calling 301 redirects "three hundred and one" redirects, so this is still a learning process for me. If you subscribed without feedburner and still got this post in your feed, please leave me a comment to let me know. It should help me figure out what is working and not. All links to old posts should still work, so if you've had the root beer float cookie recipe bookmarked for a while now, don't worry, you can still find it.

As of right now, the comments on some of the more popular posts on this site still haven't migrated their way over to the new site. I've sent a (somewhat) friendly e-mail to Disqus asking (imploring) them to tell me when this will be done or if there is an issue I'll need to work out. Hopefully it will be resolved soon.

Can you feel guilty eating Brussels sprouts? 


I did yesterday.

I made this dish for the second time this week and found myself sneaking bites right out of the pan. The huddle-your-shoulders-and-crouch-down-close-to-the-dish kind of sneak. To tell you the truth, I'm not quite sure why I was even being sneaky because I'm sure my four month old didn't notice. She was too busy trying to get her entire fist in her mouth. 

Still, I felt like I needed to hide the amount of Brussels sprouts I was eating because it was getting embarrassing.  I finished a side dish portion, served myself another portion, and when I walked by the pan to rinse my dirty plate in the sink I did the aforementioned sneak-crouch and ate more. That's how good these glazed Brussels sprouts are. The slightly sweet, mapley glaze, along with the added sweetness from the carrots and the crunch from the pecans makes eating Brussels sprouts easy, even if you aren't normally a fan of them. And cooking them it is easy too, because everything is in one pan making for less clean up afterward. Of course, licking the pan clean helps, too. If you've been looking for a new way to eat Brussels sprouts, or have been trying to find a way to like them, this recipe is for you.

Maple Glazed Brussels Sprouts

HeatOvenTo350 Published 10/08/2012
Maple Glazed Brussels Sprouts


  • 1 pound fresh brussels sprouts, halved
  • 1 cup halved baby carrots
  • 1/2 teaspoon salt
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter, cut into 1/4 inch pieces
  • 4 tablespoons maple syrup, divided
  • 1/2 cup coarsely chopped pecans
  • 1/4 teaspoon chili powder
  • 2 teaspoons cider vinegar


  1. Bring carrots, brussels sprouts, salt, 1 tablespoon maple syrup, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.
  2. Reduce heat to medium and simmer, stirring occasionally, until brussels sprouts and carrots are almost tender when poked with tip of paring knife, about 4 minutes.
  3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 2-3 minutes.
  4. Add butter, maple syrup, chopped pecans and chili powder to skillet; toss with carrots and brussels sprouts to coat and cook, stirring frequently, until brussels sprouts are completely tender, about 3 minutes.
  5. Off heat, add cider vinegar; toss to coat and transfer to serving dish, scraping glaze from pan.
  6. Season to taste with salt and additional maple syrup if needed and serve immediately.
Yield: 6 servings
Prep Time: 5 min
Cook time: 15 min
Recipe Source: adapted from Taste of Home

10 Click For Comments:

My google reader feed migrated just fine! :)

Ha! I've never actually noticed that it's spelled "brussels" sprouts before, I've always pronounced them "brussel" sprouts. You learn something new everyday!

Anyway, I actually really like brussels sprouts but have been disappointed with the recent recipes I've tried. I love maple syrup on everything so I can't wait to try this one! It sounds like a perfect Fall side dish.

Yay! Thank you so much for taking the time to let me know. I really appreciate it.

Ha, I thought the same thing about "brussel sprouts". I did a google search before posting about them once and that's when I learned the real spelling. I'm glad I'm not the only one who didn't know.

I've never been a fan of brussels sprouts, but this recipe may change that. They look good enough for Christmas dinner! Thanks!

Oh my! This recipe is delicious! I cannot wait to make this for the family. Nicole come and visit this week. We have a great giveaway I think you will love.

Congrats on the blog move...I know it's a very stressful thing to do. I think I still have PTSD from it.

This recipe is so perfect for fall! I never think to add nuts to cooked veggies but I think I'll have to try this :)

I was subscribed through my Google Reader and still received the post! Congrats on the move, I've seriously been working on doing the same for a long time. It just keeps getting pushed to the back burner...

These brussels sprouts sound amazing and I just love the way you photographed the dish :)

I kept the move on the back burner, too, and finally just did it because I was tired of paying for a domain I wasn't using. Feed questions and Disqus issues aside, it actually wasn't as hard as I was imagining it to be. Hopefully when you do the move it won't be too hard for you, either. If you ever have questions, I'd be happy to tell you the process I went through. I'm still hosted by Blogger so it was actually a very easy transition.

YUM roasted veggies are right up my alley!

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