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Crispy Maple-Dijon Brussels Sprouts

A hot sheet pan and disciplined cut-side contact give Brussels sprouts a dark, crisp caramelized crust while their interiors stay tender and lively.

Deeply caramelized Brussels sprouts with toasted pecans and crisp optional pancetta in a warm serving bowl.

Brussels sprouts become deeply savory when their flat sides have time against hot metal. Here, drying them well and leaving them untouched through the first roast lets the exterior caramelize before the interiors overcook. A sharp maple-Dijon finish is added only after roasting, so it brightens rather than softens the crust.

Start with real surface heat

Preheating the empty sheet pan creates immediate searing contact for each cut face. Arrange the sprouts in a single layer with their flat sides down, then resist moving them until they release easily; that release is the sign that browning has formed.

Keep the centers from going soggy

Water is the enemy of crisp sprouts, so dry them thoroughly before oiling and keep the pan uncrowded. The brief final roast tenderizes their centers just enough, while stopping before the leaves collapse and the interior turns soft.

Halved Brussels sprouts sit cut side down in a single layer on a rimmed sheet pan during roasting. — Halved sprouts sit cut side down on the hot sheet pan, ready to caramelize without steaming.

Use sweetness as an accent

Maple syrup is deliberately modest here, balanced by Dijon mustard and cider vinegar for a glaze that reads savory first. Tossing it with the sprouts after roasting preserves the pan-seared edges instead of exposing sugars to the prolonged oven heat.

Finish with distinct textures

Toasted pecans bring a clean crunch that contrasts with the tender sprout centers, while optional bacon or pancetta adds a salty, crisp accent. Serve right away after glazing so the pecans stay crisp and every browned surface remains clear and textured.

A caramelized Brussels sprout cut face with glossy maple-Dijon glaze and toasted pecan pieces. — A close view shows the sprouts' dark caramelized faces beneath a thin tangy glaze and toasted pecans.

Crispy Maple-Dijon Brussels Sprouts

4 servings

40 minutes total

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
• 3 tbsp extra-virgin olive oil, divided
• 3/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 3 oz bacon or pancetta, diced (optional)
• 1/3 cup pecans, coarsely chopped
• 1 tbsp Dijon mustard
• 2 tsp pure maple syrup
• 1 tsp apple cider vinegar

Method

Heat the pan and oven
Set a rimmed sheet pan on a middle oven rack and heat the oven to 450 F so the sprouts meet a thoroughly hot cooking surface.
Look for: The empty sheet pan is hot enough that a drop of water flashes away immediately.
Dry and season the sprouts
Dry the Brussels sprouts very well, then toss them with 2 tbsp olive oil, 1/2 tsp salt, and the pepper until every cut face is lightly coated.
Look for: The sprouts look glossy but have no visible water clinging between their leaves.
Arrange for contact
Carefully spread the sprouts over the hot sheet pan in one uncrowded layer, placing every halved sprout cut side down; scatter the bacon or pancetta around them if using.
Look for: The cut surfaces make direct contact with the pan and the pieces are not stacked.
Roast without disturbing
Roast at 450 F without stirring for 15 minutes, until the cut surfaces are deeply browned and the optional bacon or pancetta is beginning to crisp.
Look for: Several sprouts release easily from the pan and show dark golden-brown cut faces.
Toast the pecans
While the sprouts roast, warm the remaining 1 tbsp olive oil in a small skillet over medium heat, add the pecans, and toast for 3 minutes until fragrant and a shade darker.
Look for: The pecans smell nutty and their cut edges are lightly browned.
Mix the maple-Dijon glaze
Whisk the Dijon mustard, maple syrup, apple cider vinegar, and remaining 1/4 tsp salt in a large bowl until the glaze is smooth, tangy, and just lightly sweet.
Look for: The mustard is fully blended and the glaze tastes bright rather than sugary.
Finish the sprouts
Turn the sprouts and roast for 5 minutes more, until their centers are tender when pierced but still hold their shape and the bacon or pancetta is crisp if used.
Look for: A knife slips into a sprout center with slight resistance, and the cut faces remain crisp-edged.
Glaze and serve
Add the hot sprouts and any crisp bacon or pancetta to the bowl of glaze, toss quickly to coat without pooling liquid, and scatter the toasted pecans over the top before serving.
Look for: The sprouts are shiny in a thin coating, with caramelized faces and crunchy pecans still visible.