Caramelized Brussels Sprouts With Pecans
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 59.14 ml pecan halves
- 113.39 g Brussels sprout
- 56.69 g white pearl onions, tip and root ends cut off
- 118.29 ml water
- 59.14 ml maple syrup
- 4.92 ml Dijon mustard
- 29.58 ml extra virgin olive oil
- salt and pepper
directions
- Preheat the oven to 350 degrees F.
- Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
- Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
- 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.
- In a small bowl combine the water, maple syrup and mustard and whisk.
- 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.
- 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.
- Stir in the pecans, add the salt and pepper and serve while hot.
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Reviews
-
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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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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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.
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OMG! This has to be one of the most flavorful recipes we have had in a long time. I could have eaten the whole thing myself. Each time you take a bite a new flavor pops out. I had to cook it longer to get it to caramelize and I took the lid off. My sprouts were misbehaving and decided to remove a lot of their leaves. I served these tasty guys with recipe #370614 and rice pilaf. Thanks for posting. This is going in my best of 2010 cookbook. :)
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RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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