Caramelized Brussels Sprouts With Pecans

READY IN: 30mins
Recipe by Studentchef

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.

Top Review by Wendys Kitchen

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
  3. Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
  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. In a small bowl combine the water, maple syrup and mustard and whisk.
  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. 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. Stir in the pecans, add the salt and pepper and serve while hot.

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