Brussels Sprouts With Pecans & Honey
photo by Bonnie G #2
- 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
- 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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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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