Brussels Sprouts With Pecans & Honey

Submitted 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"

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 1 pound
• Serves: 6

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.

Reviews

[breezermom]

I have to give this 5 stars because my son (the brussels sprouts hater) absolutely loved these! He ate them up.. I found them a little sweet, but it was wonderful to see someone that has always refused to even try this vegetable go back for seconds and thirds! Thanks for sharing.