Brussels Sprouts With Pecans & Honey

From TOH magazine. Love Brussels sprouts and this is a way of making them even more special. Can substitute unsweetened apple juice for the wine if you prefer. These have a sweet taste to them so if you arn't a fan of that, probably not for you. But my family loved it

• Ready In: 35 mins
• Serves: 6
• Yields: 1 pound

Ingredients

• 1⁄2 cup pecan halves, toasted and coarsely chopped
• 1⁄4 cup butter
• 1  tablespoon olive oil
• 1 1⁄2 lbs fresh Brussels sprouts, halved
• 2  tablespoons brown sugar
• 2  tablespoons sherry wine
• 2  tablespoons heavy whipping cream
• 2  tablespoons honey
• 1  teaspoon fresh coarse ground black pepper

Directions

1. Preheat oven to 400. Place pecans in a 10 inch oven proof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside.
2. In same pan, heat butter and oil over medium high heat. Add Brussels sprouts; cook and stir until crisp tender, 8-10 minutes. Stir in brown sugar, sherry and cream until blened. Top with pecans, drizzle with honey.
3. Bake uncovered, until sprouts are browned and tender; about 8-10 minutes.
4. Sprinkle with pepper before serving.