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    You are in: Home / Recipes / Caramelized Brussels Sprouts With Pecans Recipe
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    Caramelized Brussels Sprouts With Pecans

    Caramelized Brussels Sprouts With Pecans. Photo by breezermom

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Studentchef's Note:

    From the Voluptuous Vegan. Sounds delicious. I'll probably be trying this real soon, so I'll have an update for anyone who's interested. A 1/4 pound of bruseel sprouts is considered to be 20 small or 10 large. The cookbook gives you a choice with the pearl onions that I could not include in the list of ingredients, and that is you could use red pearl onions.

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    Units: US | Metric


    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.

    Ratings & Reviews:

    • on May 14, 2010


      We enjoyed this but I changed it and thought I would describe what I did. I just sliced onions, topped/tailed brussel sprouts, mixed up the water, maple syrup and mustard and poured this over everything. I then put into an oven dish and roasted for approx 30 minutes. It was delicious and a lot less work as I had run out of time.

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    • on November 13, 2012


      One of the few brussels sprouts recipes my boyfriend and I can agree on! I just used sliced onion in place of the pearl onions, and left out the pecans because I didn't realize I was out. I used 1 lb brussels, but only doubled the "sauce" and it was still PLENTY. In fact, I could have used a lot less, especially of the maple syrup. I tried to roast in the oven but after 40 minutes, there was still a ton of liquid so I ended up just sauteing on the stove anyway. Even good reheated the next day! Thanks for sharing!!

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    • on February 02, 2011


      Wow! The flavor is absolutely wonderful! Made exactly as posted, but have to say, I cut this recipe down to serve 2, and found it really only served 1....This is so delicious that I would have to say this recipe as posted serves 2-3. Half it and you will fight your dining partner for every bite! Delicious! Made for Best of 2010 Tag game. Congrats on being selected as a Best of 2010 Recipe!!! Thanks for sharing this wonderful recipe.

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

    Read All Reviews (6)


    Nutritional Facts for Caramelized Brussels Sprouts With Pecans

    Serving Size: 1 (70 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.3
    Calories from Fat 102
    Total Fat 11.4 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 24.1 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 1.6 g
    Sugars 13.2 g
    Protein 1.5 g

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