Maple Pecan Brussels Sprouts

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Maple Pecan Brussels Sprouts


  • 1 pound fresh Brussels sprouts, halved
  • 2 tablespoons butter
  • 1½ teaspoon apple cider vinegar
  • 1½ teaspoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup chopped pecans, toasted.


Saute Brussels sprouts in butter in a large skillet for 8–10 minutes until tender.

Add the vinegar, syrup, salt and pepper; cook and stir for 1 minute longer.

Sprinkle with pecans.

Recipe courtesy of

Taste of Home

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