Maple-Mustard Brussels Sprouts with Radicchio and Pecans


With so few ingredients, the brussels sprouts get caramelized, sweet, and savory; red pepper flakes add a little bit of heat. The radicchio is a fresh and fancy touch, because who doesn’t need a little purple on their dinner plate?


  • ½ cup (120 ml) pure maple syrup
  • ½ cup (120 ml) Dijon mustard
  • ¼ cup (60 ml) olive oil
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 2 pounds (910 g) brussels sprouts, trimmed and sliced in half
  • 1 cup (100 g) raw pecans
  • 2 small heads radicchio, shaved into thin slices


  1. Preheat the oven to 400°F (205°C). Spray two large rimmed baking sheets with nonstick cooking spray.
  2. In a large mixing bowl, stir together the maple syrup, mustard, olive oil, salt, and red pepper flakes. Add the brussels sprouts and toss to coat. Divide between the prepared baking sheets and arrange the sprouts in a single layer. Bake for about 20 minutes, then flip the sprouts, rotate the pans, and bake for an additional 10 minutes, or until caramelized.
  3. In the meantime, preheat a cast-iron skillet over moderate heat. Toast the pecans, flipping occasionally, about 5 minutes. Remove from the heat and let cool. Roughly chop.
  4. To serve, place the brussels sprouts on a serving platter and sprinkle with the pecans. Garnish with the shaved radicchio.