Balsamic-Glazed Brussels Sprouts with Maple Pecans

1 cup pecan pieces
1 Tbsp. butter
½ sweet onion, julienned
1 Tbsp. maple syrup
1 tsp. salt
2 Tbsp. olive oil
2 lb. Brussels sprouts, halved
2 cloves garlic, minced
2 Tbsp. balsamic vinegar
Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. Please pecans on a cookie sheet and toast 8-10 minutes in the oven until fragrant. Remove while still hot, toss with butter, maple syrup, and 1 tsp. salt. Set aside.
  3. In a large sauté pan, sauté onions in olive oil over medium heat until tender, approximately 5 minutes.
  4. Add Brussels sprouts and garlic to the pan and toss to coat with oil. Season with salt and pepper to taste.
  5. Continue to cook until browned, about 8 minutes. Add the balsamic vinegar and continue to cook for 2 additional minutes. 
  6. Add pecans, toss, and serve.

Serves 8