Caramelized Brussels Sprouts With Pecans

Recipe by Studentchef
READY IN: 30mins




  • Preheat the oven to 350 degrees F.
  • Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
  • Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
  • 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.
  • In a small bowl combine the water, maple syrup and mustard and whisk.
  • 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.
  • 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.
  • Stir in the pecans, add the salt and pepper and serve while hot.