Maple-Glazed Brussels Sprouts with Candied Pecans

This delightful fall appetizer features roasted Brussels sprouts tossed in a luscious maple glaze, topped with crunchy candied pecans for a perfect balance of sweet and savory. The dish brings together traditional flavors of autumn while adding a creative twist, making it ideal for gatherings or a cozy night in. It's vegetarian and gluten-free, appealing to a wide range of dietary preferences.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 cup pecans, chopped
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, until golden brown and tender.
4. While the Brussels sprouts are roasting, prepare the candied pecans. In a small skillet over medium heat, combine the chopped pecans, brown sugar, and cinnamon. Stir continuously until the sugar has melted and the pecans are coated, about 3-5 minutes. Remove from heat and let cool on parchment paper.
5. In a small bowl, whisk together the maple syrup, Dijon mustard, and garlic powder.
6. Once the Brussels sprouts are done, drizzle the maple glaze over them and toss to combine.
7. Transfer the Brussels sprouts to a serving platter and top with the candied pecans before serving.