Maple Glazed Brussels Sprout Bruschetta Topped with Candied Pecans

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Roasted brussels sprouts per the request of one the most valued readers of Epicurean Mom (my sister!) Although these aren't just roasted brussels sprouts: boring!  It's a sweet bruschetta appetizer: winner!  These bite-size dreams are glazed with a maple glaze, gorgonzola and topped with candied pecans.  Heavenly? I think so!  

These tiny green cabbages should not be overcooked. If overcooked they turn bitter and mushy, which is why many profess their great dislike to them.  Although if you make sure to cook these cute micro veggies properly, I promise you will be hooked!

I think my sister knows what appetizer will be made on her next visit!  You excited sister??

Maple Glazed Brussels Sprout Bruschetta Topped with Candies Pecans 
Recipe adapted by Epicurean Mom
Yields about 20 bruschetta

1/2 cup maple syrup
1 tablespoon aged balsamic (I used a 25 year aged)
1/8 teaspoon garlic, minced
15-20 brussels sprouts, rinsed, halved and cut into thin strips
salt and pepper to taste
20 slices french or sourdough baguette 
1/4 cup olive oil
1/2 cup crumbled gorgonzola
1/4 cup candied pecans, chopped finely

Combine maple syrup, aged balsamic and garlic in a small skillet over med heat.  Stirring well until well combined.  Once starts to bubble take off heat, let cool.

In a small bowl combine half the maple glaze with the brussels sprout strips.  Toss to coat, season with slat and pepper, set aside.

Preheat oven to 350 degrees.  Line bread on a baking sheet, brush tops evenly with olive oil.  Sprinkle gorgonzola over the top, top with brussels sprout mixture and sprinkle with candied pecans.  Bake for 5-8 minutes, until fragrant but not browning. Let cool and drizzle with remaining maple glaze and serve.


  1. Yum yum yum!!! I absolutely adore Brussels sprouts - almost as much as I love candied pecans! This looks like a wonderfully elegant starter.

  2. Fabulous idea, Katie! I love Brussels spouts, this is the perfect way to enhance just roasting them. Love it!

  3. Stunning! I love brussels sprouts and love how you incorporated them into this delicious bruschetta!

  4. This looks SO awesome. Brussels sprouts are seriously my favorites. And topped with candied pecans?? Be still my heart...

  5. Brussel sprouts on bruschetta?!? Wow! Just wow :)

    Love your food styling, Katie. So refreshing!

  6. Mmmhhhh, wonderful! I am a sucker for Brussel sprouts. That combination is fantastic.



  7. That looks amazing!!! I would love to make this at home.

  8. These are simply stunning! You really turned the brussels sprout on it's head! BRAVO!

  9. Oh wow, these sound divine Katie! I've never liked Brussels Sprouts, but glazed in maple and topped with candied pecans I am sure I would like it. Gorgeous photos, as always!

  10. That does sound heavenly and one of the best ways I've seen brussels sprouts used.

  11. wow! this appetizer is so creative! i adore roasted brussel sprouts. your pictures are INCREDIBLE too!

  12. Bruschetta's are my FAVORITE thing to eat (my favorite restaurant is and they have awesome bruschettas). I also love brussels sprouts, so I'll have to try this out - looks delicious.

  13. What a gorgeous bruschetta! Beautiful flavor combinations not to mention the lovely layers of texture!
    Happy Valentines Day to you and your family!

  14. Holy moly Katie- this may be my dream food item. Anything with brussels to begin with I adore- and add the pecans and I think I would eat that whole plate. Thanks for sharing!

  15. What a beautiful combination of flavors, Katie! This one is definitely a winner in my book. Thanks for sharing! You have a beautiful blog and I’m glad to have found it.

  16. These look amazing! I am kind of on the fence with brussels sprouts. I have had good and bad ones, but this is just amazing!

  17. My goodness these are gorgeous. I want to come to a dinner party at your place some time. I bet it's a sight to behold. Great recipe.

  18. This looks so so good to me. I never would have thought to make a Brussels sprouts bruschetta.


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