Maple-Glazed Roasted Brussels Sprouts and Pecans: A Hudson Valley Style Delight

Welcome, darlings, to another fabulous edition of Cooking with Maxwell Alexander, where we serve up bold flavors with a side of style! Today, we’re taking one of your holiday staples—roasted Brussels sprouts—and giving it a sassy, sweet twist. Because why settle for basic when you can be extra? We’re talking about Brussels sprouts roasted to crispy perfection, glazed in the finest Hudson Valley maple syrup (is there anything better?), and topped with crunchy pecans that bring both texture and sophistication to the party. Your Thanksgiving just got a glow-up, honey.

Maple-Glazed Roasted Brussels Sprouts and Pecans: A Hudson Valley Style Delight – Hudson Valley Style Cooking with Maxwell Alexander – Presented by Alluvion Vacations

A Side Dish That Steals the Show

Whether you’re hosting a Friendsgiving in Beacon or a cozy dinner in Poughkeepsie, this dish will have your guests saying, “Who needs the turkey when you’ve got these sprouts?!” The combo of sweet, savory, and crunchy makes this side dish the Beyoncé of your table (no offense to the mashed potatoes, but it’s time to pass the mic).

Now, let’s talk ingredients. You know I love local, and nothing screams Hudson Valley louder than its rich, amber maple syrup. We’re blessed with a region that literally pours sweetness from its trees—so why not drizzle that on our Brussels? And don’t get me started on pecans. The nuttiness and crunch they add? Ugh, pure chef’s kiss. It’s like an accessory that makes an outfit pop, but for your plate.

What You’ll Need:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil (let’s keep it heart-healthy, babes)
• 1/4 cup Hudson Valley maple syrup (get the good stuff, don’t skimp!)
• 1/2 cup pecans, roughly chopped
• Salt and pepper to taste
• A dash of chili flakes (optional, if you’re feeling spicy)
• A dash of parmesan cheese (optional)

The Fabulous Process:

1. Preheat that oven to 400°F, because we like things hot, don’t we?
2. Toss your Brussels sprouts in olive oil, salt, and pepper. Spread them on a baking sheet like they’re about to strut down the runway of the Chopped kitchen.
3. Roast those beauties for about 20 minutes, flipping them halfway through so they get crispy on all sides. Trust me, no one likes a limp sprout.
4. While those sprouts are roasting, let’s get that maple glaze ready. Heat the maple syrup in a small saucepan over low heat—just until it gets a little thinner and glossier. Ooooh, shiny!

   

5. When the Brussels sprouts are golden and crispy (we want that caramelized goodness), pull them out of the oven and drizzle that sweet maple syrup all over. You’ll know you’re doing it right when the kitchen smells like a brunch spot in Woodstock.

   

6. Sprinkle those chopped pecans on top, and if you’re daring, add a pinch of chili flakes for a little sass. Pop everything back in the oven for 5 more minutes, just enough time for the pecans to get a little toasty.
7. Serve immediately, because these babies wait for no one.

Why You’ll Love It

This dish is the ultimate marriage of sweet and savory, like the culinary equivalent of the perfect power couple. The caramelized maple syrup clings to every crispy edge of the sprouts, while the pecans give you that satisfying crunch with every bite. It’s the kind of dish that feels indulgent but is still packed with nutrients, so you can feel good about grabbing that second (or third) helping.

Plus, it’s so easy to make, even your least kitchen-savvy friends will be shook by your culinary prowess. Whether you’re pairing it with a juicy roast, a hearty grain bowl, or just eating it straight off the baking sheet (#noshame), this side is sure to elevate your dinner party game.

Maxwell’s Top Tips:

1. Don’t overcrowd the pan. Brussels sprouts need their space to get crispy, just like us after a long week of Zoom meetings.
2. Add fresh herbs. For a little extra zing, toss in some fresh thyme or rosemary with the pecans. It’s an herbal moment that’ll make your dish sing.
3. Leftovers? If there are any (which, let’s be real, is doubtful), toss them into a salad the next day. Cold Brussels sprouts are surprisingly chic in a lunchtime grain bowl.

Maple-Glazed Roasted Brussels Sprouts and Pecans: A Hudson Valley Style Delight – Hudson Valley Style Cooking with Maxwell Alexander – Presented by Alluvion Vacations

Brussels sprouts may have been the veggie villain of your childhood, but with this glamorous makeover, they’re ready to slay the dinner table. The sweetness of Hudson Valley maple syrup combined with the crunch of pecans is like a symphony for your taste buds—one that’ll make your holiday gatherings memorable and oh-so-fabulous. So go ahead, darlings, whip up this dish, and watch as your guests swoon with delight. After all, in the Hudson Valley, we don’t just cook—we serve up style.

Bon Appétit, and remember: life’s too short to eat boring Brussels sprouts!
– Maxwell Alexander

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