Caramelized Brussels Sprouts With Pecans

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup pecan halves
• 1⁄4 lb Brussels sprout
• 2  ounces  white pearl onions, tip and root ends cut off
• 1⁄2 cup water
• 1⁄4 cup maple syrup
• 1  teaspoon Dijon mustard
• 2  tablespoons extra virgin olive oil
•  salt and pepper

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.