Christmas/ Dinner/ Side dish/ Thanksgiving

Roasted Brussel Sprouts with Pineapple and Pecans

21 January 2018 | Last Updated: 12 March 2023 By Aleksandra

Roasting is the best way to prepare brussels sprouts, they are beautifully browned and packed with flavor. The crispy and charred edges are the best part! These roasted brussel sprouts with pineapple are slightly sweet and sour. The addition of juicy, sweet pineapple and crunchy pecans will convince even the biggest opponent of brussels sprouts. The brussel sprouts are seasoned with sour balsamic vinegar, lemon juice, and sweet maple syrup. The key to the best roasted brussel sprouts is not overcrowding them on a baking tray and roasting them at high temperature.

This is a quick and easy side dish, you can serve it with roasted chicken or roasted duck. You’ll also find instructions for the simplest and super quick dinner in the recipe notes.

close up picture of roasted brussel sprouts with pineapple and pecans in a bowl
roasted brussel sprouts with pineapple and pecans in a bowl
roasted brussel sprouts with pineapple and pecans on a baking tray
roasted brussel sprouts, mashed potatoes and pan-fried chicken breast on a plate

Ideas for using the rest of the pineapple:

You may also like these Parmesan Roasted Brussel Sprouts, Brussel Sprouts Gratin, or Smashed Brussel Sprouts.

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

Roasted brussel sprouts with pineapple and pecans

The best roasted brussels sprouts recipe. Balsamic sweet sour brussel sprouts with juicy pineapple and crunchy pecans!
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roasted brussel sprouts with pineapple
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5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 263kcal
Author Aleksandra


  • 13.4 oz brussel sprouts 380g
  • 4.4 oz fresh pineapple 125g
  • 1.5 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 2 teaspoons balsamic vinegar good quality
  • 2 teaspoons maple syrup or honey
  • 2 tablespoons pecans or walnuts
  • salt and pepper to taste

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  • Preheat the oven to 200°C / 400°F / Gas Mark 6.
  • Wash the brussel sprouts, peel off the outer leaves, trim off the bottom of the core, cut in half.
  • Peel and core the pineapple, cut into 1.5 cm / 1/2 inch cubes.
  • Toss the brussel sprouts and pineapple with olive oil, lemon juice and balsamic vinegar. Season with salt and pepper to taste.
  • Spread in an even layer on a baking tray (without baking paper), roast for 15 minutes. The brussel sprouts shouldn’t be overcrowded, so they can properly brown.
  • After this time, add the pecans and maple syrup, mix everything together and roast for 5 more minutes, until the brussel sprouts are browned and tender.
  • Serve and enjoy! Check if the brussel sprouts are sour enough, if not – sprinkle them with lemon juice.


  • You can serve it as a salad (for a lunch) or as a side dish. You can serve it with roasted chicken or duck.
  • The simplest way to serve this roasted brussel sprouts salad: with potato puree (cooked potatoes + lots of butter + a little bit of milk + salt and pepper) and pan-fried chicken breast (pound the thickest part a bit and season well with salt, pepper and 1 ts Herbes de Provence / french seasoning or Italian seasoning, fry on both sides on a pan until nicely browned).
  • Calories count = 1 serving (1/2 of the recipe).
Course Salad, Side Dish
Cuisine American, international
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

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  • Reply
    Angela Z Simpson
    21 November 2021 at 14:00

    I’m wanting to make this ahead for Thanksgiving dinner. Do you have any suggestions as best way to prepare ahead and reheat? I know I’ll lose a bit of the crunchy goodness of the brussels, but want to do it the best way possible. Suggestions welcomed!

    • Reply
      21 November 2021 at 14:44

      These should be quite easy to reheat. The simplest way would be to just reheat them in a non-stick pan. If you want to get them a little bit more crispy, I would make the recipe without pecans, then before your dinner, spread the brussel sprouts with pineapple on a baking sheet, add the pecans and bake at 425F until warm. The reason to add the pecans later is I’m afraid the would get too dark (I haven’t tried reheating this dish, so I would do this to be on the safe side). Adjust the seasonings if necessary. Thank you for choosing my recipe, I hope you will like it!

      • Reply
        Angela Z Simpson
        21 November 2021 at 15:16

        Thank you!

  • Reply
    10 December 2020 at 03:26

    5 stars
    Delish! I didn’t have regular balsamic (that never happens) but I had a mango white balsamic plus a little pomegranate vinegar so subbed that and it was still great.

    • Reply
      10 December 2020 at 07:44

      That must have tasted amazing, thank you for sharing that it also works with other vinegar types!

  • Reply
    11 May 2020 at 20:00

    5 stars
    Hi Alexandra! It was delicious, thanks for the idea. I wouldn’t have thought of combining sprouts with pineapple and the result is truly yummy! I see your recipe serves 2 portions, does each have 526 kcal? Thanks, Paloma.

    • Reply
      11 May 2020 at 20:20

      Thank you, Paloma! I’m happy you enjoyed these brussel sprouts. The whole recipe (so 2 servings) has 526 kcal, I already changed it for 1 serving (263 kcal) in the recipe card and specified it in the notes section. Sorry for the confusion!

    5 from 2 votes

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