Caramelized Brussels Sprouts With Pecans

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.

3. 3

   Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.

4. 4

   Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.

5. 5

   In a small bowl combine the water, maple syrup and mustard and whisk.

6. 6

   Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.

7. 7

   Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.

8. 8

   Stir in the pecans, add the salt and pepper and serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.