Jamika Pessoa's Maple-Glazed Brussels Sprouts

This Brussels sprouts recipe is sweet, savory, and perfect for Thanksgiving.

Jamika Pessoa's Maple-Glazed Brussels Sprouts
1/4 cup extra virgin olive oil, divided
2 lbs Brussels sprouts, trimmed and quartered
Kosher salt, to taste
2 scallions, cut into 1-inch pieces
1/2 cup walnuts, roughly chopped
1/4 cup maple syrup
1/4 cup apple cider vinegar
pinch of red pepper flakes
zest of 1 lemon

Heat a large skillet over high heat and add 2 tablespoons olive oil. When hot, add the Brussels sprouts and season with salt.

Let the sprouts cook, undisturbed for about 1 minute before moving around to make sure that they get caramelized.

Toss and cook for an additional minute and then remove from the pan to a plate.

Add the remaining olive oil and the scallions and walnuts. Toss until the walnuts are toasted and the scallions are slightly caramelized, about 2 minutes.

Add in the apple cider and let reduce for 30 seconds and then add the maple syrup. Bring to a simmer and add in the red pepper flakes and a little more salt.

Stir the Brussels back into the pan and toss to coat. Remove to a platter, top with the lemon zest, and serve.


So, you volunteered to bring a side dish to Thanksgiving this year, but dont know what to bring? There are so many options to choose from: you could do classic mashed potatoes or stuffing or you could mix it up with these maple-glazed Brussels sprouts. This recipe is sweet and savory, making them ideal for a dish that is sure to please everyone. Don't expect leftovers — they're that good.