10-Minute Warm Maple-Dijon Brussels Sprout Salad with Pecans

Course Side Dish
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Author Faith Gorsky


  • 2 tablespoons olive oil
  • 1 1/2 lbs Brussels sprouts ends trimmed and thinly sliced
  • 1 small onion halved
  • 1 medium clove garlic crushed or grated
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup toasted pecans coarsely chopped


  1. Add the oil to a large skillet over high heat (the highest it will go); once the pan is screaming hot, add the Brussels sprouts and onion and cook until they start to brown in places, about 2 to 3 minutes, stirring occasionally.
  2. Add the garlic, lemon juice, maple syrup, Dijon mustard, soy sauce, salt, and pepper, and cook until the liquid is mostly evaporated, about 1 to 2 minutes. Taste and add additional salt and pepper as desired.
  3. Transfer to a serving dish, top with the pecanscand serve warm.