Jamika Pessoa’s Maple-Glazed Brussels Sprouts

Yield: 8 servings
Calories: 150
Theme: New
Rating:  This recipe has not been rated
Brussels sprouts

Photo from Elizabeth Griffin


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.


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  • 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


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


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


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


4.  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.


5. 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.


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

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This recipe was recently featured in Oz Investigates: Whipped Toppings & Whipped Creams.

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