Description
A delicious and simple recipe featuring tender-crisp Brussels sprouts sautéed with pecan halves and finished with a touch of pure maple syrup for a sweet and nutty flavor. Perfect as a flavorful side dish for any meal.
Ingredients
Scale
Brussels Sprouts
- 2 dozen Brussels sprouts, trimmed & cut in half
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3/4 cup pecan halves
- 2 tablespoons pure maple syrup
- Salt & pepper, to taste
Instructions
- Heat Oil and Sauté Brussels Sprouts: Add olive oil to a skillet over medium-high heat. Once the oil is hot, add the Brussels sprouts. Sauté for 8-10 minutes, stirring frequently, until the Brussels sprouts are nicely browned and tender-crisp.
- Add Butter and Pecans: Reduce the heat to medium-low and stir in the butter and pecan halves. Cook for 2 minutes to allow the pecans to toast slightly and the butter to melt into the mixture.
- Incorporate Maple Syrup and Season: Stir in the pure maple syrup and cook for about one minute to glaze the Brussels sprouts and pecans evenly. Season with salt and pepper to taste. Remove from heat and serve immediately for best flavor and texture.
Notes
- Trim the Brussels sprouts by removing any wilted or discolored outer leaves before cutting them in half to ensure even cooking.
- Sautéing on medium-high heat is key to achieving a nice caramelization on the Brussels sprouts without overcooking.
- You can substitute pecans with walnuts or almonds if preferred.
- For a vegan version, substitute butter with a plant-based margarine or additional olive oil.
- Serve immediately to enjoy the best texture and flavor as Brussels sprouts tend to lose crispness when cooled.
