Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce Recipe
    Lost? Site Map

    Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce

    Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce. Photo by Boomette

    1/2 Photos of Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bad kitty 1116's Note:

    I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
    2. 2
      Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

    Ratings & Reviews:

    • on April 23, 2010

      55

      Nice dish. Made for PAC 2010. A couple of changes, but didn't change the overall taste. I used regular carrots, the babies have no flavor to me, however they are convenient. I added 1 small shallot, thin sliced, just a tablespoon or so. I made it in two batches in 1/2 with the original recipe and any changes I made, and I liked a little onion flavor. The sauce was great, I added some pepper as well and used real maple syrup, but I don't think that is critical, but does make a difference if you can use the real stuff. But the flavor would still be good. I pan sauteed my veggies in a pan vs a pot with 1" of water so they are not submerged. I like the flavor I get and they seem to cook much evenly and quicker. I don't like to submerge them in water is all. However, those changes are not flavor altering. The recipe tastes great. I made it for my Dad tonight, although I already tasted mine. He has to reheat it, but I think it should be fine. Mine was excellent!! Thx for posting

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010

      55

      This is delicious. Instead of baby carrots, I used plain carrots that I finely sliced and steamed with the brussels sprouts. I used chopped pecans. I omitted the salt. The taste is really good. It's perfect all together. Thanks bad kitty :) Made for PAC Spring 2010

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2010

      55

      Fantastic! The tangy/sweet sauce was great with the sprouts and carrots, and the chili-toasted pecans were a brilliant addition. Easy to make, good enough for company - thanks for sharing the recipe! Made for Spring PAC 2010

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.3
     
    Calories from Fat 243
    63%
    Total Fat 27.0 g
    41%
    Saturated Fat 7.1 g
    35%
    Cholesterol 22.9 mg
    7%
    Sodium 423.1 mg
    17%
    Total Carbohydrate 34.9 g
    11%
    Dietary Fiber 9.4 g
    37%
    Sugars 18.2 g
    73%
    Protein 8.3 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites