Friday, December 28, 2012

Maple Roasted Brussels Sprouts With Pecans

Maple Roasted Brussels Sprouts
With Pecans

Inspire by This American Bite's Yosef Silver's recipe: Maple, Balsamic & Lemon Brussels Sprouts.  Yosef's recipe reminded me that I had a couple of pounds of Brussels spouts in the fridge that I needed to do something with.  I liked his idea of using maple, but I only had maple sugar, not maple syrup and I added some pecans for crunch.

2 lbs Brussels Sprouts Trimmed and Quartered
Olive Oil -Enough to lightly coat your sheet pan
1 Cup of Pecans
3 Tbsp of Maple Sugar
Kosher Salt and Pepper to Taste

Cover a sheet pan with aluminum foil and a thin layer of olive oil.  Put the pan in the oven and heat it to 400F.  Once the oven is up to temprature remove the pan.  Spread the Brussels sprouts out on the hot pan and sprinkle the pecans on top.  Season with the maple sugar, salt and pepper.  Roast until brussles sprouts are tender and start to brown about 10 minutes on each side.

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