Roasted Brussels Sprouts with Maple Pecan Drizzle

Cooking Time

20 minutes

Prep Time

10 minutes

Serving Size

4-6 servings

Give your classic roasted Brussels sprouts an easy upgrade with this impressive yet effortless recipe. Wesson Canola Oil helps the sprouts roast up perfectly golden and crisp, while a quick maple pecan drizzle adds a sweet, nutty finish that feels worthy of any special occasion.

It’s the kind of side dish that looks elegant on the table but comes together in just 30 minutes — making it ideal for hosting or holiday dinners when you want something that feels a little extra without the extra effort. A touch of maple syrup and crunchy pecans turn these everyday sprouts into a crowd-pleasing favorite that’s as beautiful as it is delicious.

Recipe creation by @simplylakita

CONTAINS:

Ingredients

Brussels Sprouts

Brussels sprouts, trimmed and halved 1 1/2 lbs.

Wesson Canola Oil 3 tbsp, divided.

Salt 1/2 tsp.

Black pepper 1/4 tsp.

Pecans 1/4 cup, chopped.

Pure maple syrup 3 tbsp.

Apple cider vinegar 1 tbsp.

Red pepper flakes to garnish.

Flaky salt to garnish.

Method

Brussels Sprouts

Preheat the oven to 425°F (220°C).

Line a large baking sheet with parchment paper for easy cleanup.

Place the halved Brussels sprouts in a large bowl. Drizzle with 2 tablespoons of Wesson Canola Oil, sprinkle with salt and pepper, and toss until evenly coated.

Spread the Brussels sprouts cut-side down on the baking sheet in a single layer. Roast for 18–20 minutes, stirring halfway through, until golden brown and crisp on the edges.

Assembly Method

While the Brussels sprouts roast, combine the remaining 1 tablespoon of Wesson Canola Oil, maple syrup, apple cider vinegar, and chopped pecans in a small skillet over medium heat. Cook for 1–2 minutes, stirring constantly, just until the mixture is warm and glossy.

Transfer the roasted Brussels sprouts to a serving bowl or platter. Spoon the warm maple pecan drizzle over top and toss gently to coat. Serve immediately with an optional sprinkle of red pepper flakes or flaky sea salt for a little extra contrast.

Recipe Tips

Dry your Brussels sprouts well. Moisture is the enemy of crispiness. Patting them dry before roasting helps them caramelize beautifully instead of steaming.

Use enough oil to coat evenly. Wesson Canola Oil helps the sprouts roast up golden and crisp without weighing them down. Toss until every piece looks lightly shiny.

Don’t skip the halfway flip. Stirring midway through roasting helps them cook evenly and get those irresistible crispy edges all around.

Watch the drizzle. The maple pecan glaze only needs a minute or two to warm, if it cooks too long, the sugar can harden as it cools.