Maple Roasted Brussels Sprouts With Sriracha

1. 1

   Preheat toaster oven to 350u00b0F and arrange pecans in a single layer on a baking pan. Toast nuts for 5 to 7 minutes until golden and fragrant. Remove nuts from the baking pan and set aside.

2. 2

   Return empty pan to the toaster oven and increase temperature to 400u00b0F.

3. 3

   Add sprouts to a medium bowl and drizzle with oil, toss to coat veggies evenly. Salt and pepper to taste.

4. 4

   Carefully remove heated pan and arrange sprouts in a single layer. Roast for 20 minutes or until browned and fork-tender, stirring halfway through.

5. 5

   Combine maple syrup and Sriracha, drizzle over sprouts and stir well to coat evenly. Return pan to toaster oven for 5 more minutes.

6. 6

   Stir in toasted pecans and serve dish warm.

7. 7

   Note: If Brussels sprouts are on the large side, slice them into quarters or increase cook time and oil as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.