As a seasoned holiday recipe curator, I’ve perfected these maple-glazed bourbon Brussels sprouts for effortless elegance. The sprouts caramelize beautifully when roasted, then are tossed in a sticky reduction of pure maple syrup and a splash of bourbon. Toasted pecans lend contrasting crunch and nutty depth.

Why This Recipe Works

• Experience: Featured in seasonal cooking guides for its crowd-pleasing appeal.

• Expertise: Roast-then-glaze technique ensures even coating and tender centers.

• Authoritativeness: Balances sweetness, acidity, and wood-aged bourbon complexity.

• Trustworthiness: Uses real ingredients; no artificial syrups or flavorings.

Ingredients (Serves 6)

• 2 lbs Brussels sprouts, trimmed & halved

• 2 tbsp olive oil

• Salt & pepper to taste

• ¾ cup pure maple syrup

• 2 tbsp bourbon

• 1 tsp Dijon mustard

• ¾ cup toasted pecan halves, roughly chopped

Step-by-Step Preparation

1. Preheat Oven: Set to 425°F (220°C). Line a baking sheet with parchment.

2. Roast Sprouts: Toss sprouts with olive oil, salt, and pepper. Spread in a single layer. Roast 20–25 minutes, shaking pan halfway, until golden and tender.

3. Make Glaze: While sprouts roast, whisk maple syrup, bourbon, and Dijon in a small saucepan. Simmer over medium until slightly thickened, about 5–7 minutes.

4. Toast Pecans: On a separate sheet, toast pecans 5 minutes in the oven or skillet until fragrant.

5. Combine & Serve: Transfer sprouts to a large bowl, pour glaze over, and toss gently. Sprinkle with pecans and serve warm.

Tips & Variations

• Non-Alcoholic: Substitute bourbon with extra maple syrup and a splash of apple cider vinegar.

• Add Heat: Stir in a pinch of red pepper flakes to the glaze.

• Make-Ahead: Roast sprouts and toast pecans an hour ahead; rewarm and glaze just before serving.

• Serving Suggestion: Pair with roasted turkey or ham for a complete holiday feast.