Caramelized Brussels Sprouts with Spicy Maple Pecan Dust

| Skill Level: | Beginner-Friendly |
| Cooking Intensity: | Medium-Low (Involves multitasking but steps are simple) |
| Make-Ahead Tips: | Spicy Maple Pecan Dust can be made 3 days ahead. Brussels can be trimmed and halved ahead. |

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Ingredients

For the Spicy Maple Pecan Dust:

• 1 cup (100g) raw pecan halves

• 2 tablespoons pure maple syrup

• 1 tablespoon olive oil or melted butter

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper (adjust to taste)

• 1/4 teaspoon flaky sea salt (plus more for finishing)

For the Brussels Sprouts:

• 1.5 lbs (680g) fresh Brussels sprouts

• 3 tablespoons high-heat oil (avocado, grapeseed, or refined olive oil)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons balsamic vinegar (optional, for glaze)

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Equipment Needed

• Rimmed baking sheet

• Parchment paper or silicone baking mat

• Medium mixing bowl

• Small saucepan

• Tongs or a sturdy spatula

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Step-by-Step Instructions

Part 1: Make the Spicy Maple Pecan Dust

1. Prep & Preheat: Preheat your oven to 325°F (165°C). Line your baking sheet with parchment paper.

2. Coat the Pecans: In the mixing bowl, combine the pecans, maple syrup, oil, smoked paprika, and cayenne. Toss until every pecan is evenly and generously coated.

3. Toast to Perfection: Spread the nuts in a single layer on the prepared baking sheet. Bake for 12-15 minutes, stirring once halfway through, until the maple syrup has caramelized, the nuts are fragrant, and they appear lightly toasted. Watch closely in the last few minutes to prevent burning.

4. Cool & Crush: Remove from the oven and immediately sprinkle with the flaky sea salt. Let cool completely on the sheet—they will crisp up as they cool. Once cool, transfer to a cutting board and roughly chop into a rustic, chunky “dust.” Set aside. *(Increase oven temp to 425°F / 220°C for the sprouts.)*

Part 2: Prepare & Roast the Brussels Sprouts

1. Prep the Sprouts: While the pecans cool, prepare your sprouts. Trim off the dry stem ends and remove any discolored outer leaves. Cut each sprout in half lengthwise, from stem to top. For any very large sprouts, cut into quarters so everything cooks evenly.

2. Season Generously: Place the halved sprouts in your (now empty) mixing bowl. Drizzle with the high-heat oil, salt, and pepper. Toss vigorously until every surface is glistening.

3. Roast for Caramelization: On the same parchment-lined sheet (no need to wash), arrange the sprouts in a single layer, cut-side down. This is the secret to maximum caramelization! Roast at 425°F (220°C) for 20-25 minutes, without stirring, until the cut sides are deeply golden brown and the outer leaves are crispy.

4. Optional Glaze: For an extra layer of flavor, remove the pan from the oven at the 20-minute mark. Drizzle the balsamic vinegar over the sprouts and give them a gentle toss. Return to the oven for the final 3-5 minutes. The vinegar will reduce into a beautiful, tangy glaze.

Part 3: Assemble & Serve

1. Combine: Transfer the hot, caramelized Brussels sprouts to your serving platter or bowl.

2. Dust Generously: Scatter the prepared Spicy Maple Pecan Dust over the top while the sprouts are hot, reserving a little for a final garnish at the table.

3. Final Touch: Add one last light sprinkle of flaky sea salt to make all the flavors pop.

4. Serve Immediately: Enjoy this dish hot, while the contrast between the warm, tender sprouts and the crunchy, sweet-spicy topping is at its peak.

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Chef’s Notes & Recipe Variations

• Don’t Crowd the Pan: Ensuring the sprouts are in a single layer is non-negotiable. If they’re piled on top of each other, they’ll steam instead of roast. Use two pans if necessary.

• Bacon Lover’s Twist: Add 4oz of chopped thick-cut bacon to the baking sheet with the raw sprouts. The bacon fat will render and roast the sprouts in its gloriousness.

• Vegetarian/Vegan: Use maple syrup and olive oil to keep it vegan. Double-check that your maple syrup is 100% pure.

• Nut-Free Option: Substitute the pecans with roasted sunflower or pumpkin seeds.

• Storage & Reheating: Leftover sprouts (without topping) keep for 3-4 days in the fridge. Re-crisp in a 375°F oven or air fryer for best results. Store leftover pecan dust in an airtight container at room temperature.

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Nutrition Information

(Per serving, based on 6 servings. This is an estimate and may vary based on specific ingredients used.)