Ingredients:

  • 2 lbs Brussels Sprouts (fresh), trimmed and halved
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Pecan Halves, raw and unsalted
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Water
  • 4 oz Unsalted Butter (8 Tbsp)
  • 1/4 cup Pure Maple Syrup (Grade A Dark)
  • 1 tsp Apple Cider Vinegar or Sherry Vinegar
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • 1/4 tsp Red Pepper Flakes (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss well. Spread the sprouts in a single layer on the prepared baking sheet. Roast for 20 minutes. Toss the sprouts thoroughly, then return to the oven for another 5–10 minutes until they are deeply caramelized and crispy. Remove and set aside.
  2. In a small saucepan, combine the 2 Tbsp sugar and 1 Tbsp water over medium-high heat. Swirl (do not stir) until the sugar dissolves and the mixture bubbles rapidly. Add the pecan halves and reduce heat to medium. Stir constantly until the water evaporates and the pecans are coated in a slightly sticky, matte layer of caramel (about 3 minutes). Immediately pour the coated pecans onto a separate small piece of parchment paper and quickly separate them with a fork before they cool and seize up.
  3. Place the cubed butter in a small, heavy-bottomed saucepan over medium heat. Allow it to melt completely. Continue cooking, stirring frequently. The butter will bubble, then foam. Watch the bottom closely until the milk solids turn golden brown. As soon as you smell a nutty aroma and see amber flecks, immediately remove the pan from the heat. Stir in the maple syrup, apple cider vinegar, fresh thyme, and red pepper flakes (if using). Whisk briefly until homogenous.
  4. Pour the warm, glossy brown butter glaze over the roasted Brussels sprouts in the large mixing bowl. Toss quickly but gently to coat every sprout. Transfer the glazed sprouts to your serving platter. Roughly chop the cooled candied pecans and sprinkle them generously over the top. Serve immediately while still hot.