Sage Butter Roasted Brussels Sprouts with Pecans
Caramelized Brussels sprouts tossed in fragrant browned butter infused with sage, finished with toasted pecans and a hit of maple for sweet-savory balance—crispy edges and tender centers.
2 lb Brussels sprouts, trimmed and halved lengthwise
1 tbsp Extra-virgin olive oil, for roasting
1 tsp Kosher salt, divided
½ tsp Freshly ground black pepper, divided
4 tbsp Unsalted butter, for browning with sage
12 leaf Fresh sage leaves, washed and patted dry
½ cup Pecans, roughly chopped and toasted
1 tbsp Pure maple syrup, for finishing (optional but recommended)
1 tbsp Fresh lemon juice, to brighten (about 1/2 lemon)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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