Brussels Sprouts with Maple Buttered Pecans!

By Hope Bidegainberry on November 14, 2017

Looking for a delicious easy meal this Thanksgiving dinner?! Well look no further! Try this recipe of Brussels sprouts with maple buttered pecans-you can’t go wrong!

Ingredients

• 1/2 cup of pecan halves
• 2 tablespoons of butter
• 1 tablespoon of pure maple or golden syrup
• sea salt, to taste
• 2 pounds of small Brussels sprouts-stem ends trimmed
• Canola or olive oil for cooking
• 1-2 garlic cloves, finely squished
• A squeeze of fresh lemon juice

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes.
3. Transfer to a bowl and toss with 1 tablespoon of butter and syrup (it should coat the nuts and be partially absorbed).
4. Sprinkle with salt and set aside for up to a day.
5. In a saucepan with an inch of simmering water, cook the Brussels sprouts for about 5 to 6 minutes-drain and pat dry. (You can do this ahead and store in fridge).
6. When you’re ready to finish them, heat a drizzle of oil and 1 tablespoon of butter in a heavy skillet over medium-high heat.
7. Saute the spouts for about 5 minutes stirring occasionally, until starting to caramelize.
8. Add the garlic and cook for another minute.
9. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately.