The Only Brussels Sprouts Recipe You’ll Need This Thanksgiving

brussels recipe

Photo by Becca Boyd

The best way to beat the frantic crush of the holidays? Plan as much as you can in advance. Take today’s recipe, for example: While I have no idea where I’ll be eating my Thanksgiving dinner — Am I hosting? Will we go to my parents’? — I can tell you for sure that this brown butter Brussels sprouts side dish will absolutely make an appearance on the table. 

Another thing I’m sure of: that the maple syrup-laced sauce you’ll find below will be drizzled over many things this fall, as it’s absolutely delicious. Here, it pairs perfectly with the roasted sprouts, and the dates lend a sweet, chewy bite that’s basically the cherry on top. If you want some holiday color, try it with dried cranberries instead.

Have you noticed the recipe calls for cooked rice? I figure most people know how to cook rice (or at least to microwave a bag of Uncle Ben’s) but my favorite hands-off method is to bake it. Here’s how to do it. (And note that the rice quantity in the recipe I just linked ti yields four cups, so you’re golden.)

As for the toasted nuts, you can throw them in the microwave (true story!); toast them in a dry skillet over medium heat, stirring occasionally; or bake them in a medium-heat oven for about ten minutes or until fragrant.

Thanksgiving Recipe: Brown Butter Brussels Sprouts with Brown Rice, Pecans and Dates
Serves eight to 104 c. cooked brown rice (Check out these instructions for cooking rice in the oven.)

4 c. Brussels sprouts, trimmed and halved
2 tbsp. olive oil
Kosher salt and pepper
1 c. pecans, toasted
1/2 c. dried dates, diced
4 tbsp. unsalted butter
2 tbsp. maple syrup
Juice from half a lemon
1/4 tsp. kosher salt
1/4 tsp. black pepper


  1. Preheat oven to 400 degrees and line a baking sheet with foil. Add Brussels sprouts and toss with olive oil. Sprinkle with salt and pepper and roast until golden brown, about 20 minutes.
  2. Place pecans and dates in a mixing bowl.
  3. Meanwhile place butter in a small saucepan over medium-low heat. Allow to cook until it turns brown but watch carefully and remove from heat before it turns black.
  4. Remove from heat and add maple syrup, lemon juice, salt and pepper. Whisk to combine.
  5. Add rice and Brussels sprouts to mixing bowl and toss with brown-butter mixture. Taste for salt. Serve warm or room temperature.

Per serving: 439 calories, 15 fat grams, 12 milligrams cholesterol, 103 milligrams sodium, 438 milligrams potassium, 72 grams carbs, 5 grams dietary fiber, 9 grams sugar, 8 grams protein. 


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.