The best brussel sprout recipe with butter glazed and candied pecans added to this simple brussel sprout recipe
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Brussels Sprouts Recipe Candied Pecans Butter Glaze

These Brussels sprouts are one of my go to dishes when I want something easy and tasty. Especially if I am serving a holiday crowd.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: American
Keyword: brussels sprouts, candied pecans butter glaze
Servings: 4
Calories: 225kcal
Author: Rachael


For the Brussels Sprouts

  • 4 cups water
  • 5 TBS Salt
  • 1 lb Brussels Sprouts bottoms trimmed and brussels sprouts cut in half lengthwise
  • Bowl of Ice and Water

For the Candied Pecans

  • 1/2 cup Pecans chopped
  • 1 TBS Brown Sugar
  • 1/2 tsp White Sugar
  • 1 TBS Water

For the Glaze

  • 1/4 cup Chicken broth or stock
  • 3 TBS Butter
  • 1 TBS Chives Minced
  • 1 tsp Vinegar


  • Start by washing your hands with warm water and soap for at least 20 seconds
  • before and after handling food.
  • Wash your cutting boards and countertops with hot soapy water.
  • Rinse chives under running tap water. Blot dry with clean cloth towel or paper
  • towel.

For the Brussels Sprouts

  • Rinse whole Brussels sprouts under running tap water while rubbing with fingers.
  • Blot dry with clean cloth towel or paper towel.
  • Trim Brussels sprouts and cut them in half lengthwise.
  • Bring water and salt to a boil in a small pot and add cleaned and trimmed brussels sprouts to the pot.
  • Cook 6-7 minutes until tender but not soggy.
  • Strain Brussels sprouts and then dump them into the ice bath. (This will retain their bright green color and stop the cooking process so they don't get mushy).
  • Refrigerate Brussels sprouts.

For the Candied Pecans

  • Wash the now emptied pot with soap and warm water. Combine pecans, sugars and water over medium heat.
  • Stir together until the sugars have begun to dissolve and the water has evaporated (about 3 minutes).
  • Set aside in bowl.

For the Glaze

  • In the emptied pot, combine broth and butter over medium heat.
  • As the butter melts, broth and butter will meld together to create an almost creamy looking mixture. (If the butter starts to separate from the broth, add a tablespoon or two more broth.)
  • When it looks creamy, add the chives and vinegar and quickly stir together.
  • Re-strain your Brussels sprouts, and immediately combine them with the glaze.
  • Place everything in a serving dish. When ready to serve, top with candied pecans.
  • Enjoy immediately, or refrigerate until ready to serve!
  • Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.


Calories: 225kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 8892mg | Potassium: 503mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1155IU | Vitamin C: 97.8mg | Calcium: 72mg | Iron: 2mg