Brussels Sprouts With Pecans & Honey

Name: Brussels Sprouts With Pecans & Honey
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 pound, 6 serving(s)
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

(1)

Recipe by Bonnie G 2

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

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READY IN: 35mins

SERVES: 6

YIELD: 1 pound

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Bake uncovered, until sprouts are browned and tender; about 8-10 minutes.
Sprinkle with pepper before serving.

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