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Maple Pecan Brussels Sprouts
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Maple Pecan Brussels Sprouts
Ingredients for 6 servings
Substitution
Note
- 1 cup chopped pecans, raw
- spray olive oil
- pinch of sea salt
- 1 1/2 tablespoon avocado oil (or olive oil)
- 1 1/2 lb (~675g or 24oz) raw Brussel sprouts
- 4 tablespoons maple syrup (or honey or agave)
- sea salt flakes to taste
STEPS
Step 1
Set oven to 350F.
Step 2
Place pecans on a baking tray lined with parchment and spray with a little oil. Dust with sea salt. Bake for 12 to 15 minutes, or until golden brown (be careful not to burn). Allow them to cool once baked.
Step 3
Bring a pot of water to boil and add Brussels sprouts. Cook for 3 to 5 minutes until they turn a vibrant green color. Upon piercing with a fork they should be crisp yet tender. Immediately place the Brussels sprouts in a bowl of ice water so they stop cooking AND retain their brilliant green color. Drain the bowl and pat them dry. Slice them in half. Again, it’s really important you pat the pieces dry.
Step 4
Set a nonstick skillet on HIGH heat. Once the skillet is hot, add the oil and the Brussels sprouts. Let the halves sear on one side, then shake the skillet to toss them. Repeat this until the outside is brown and the edges are crispy.
Step 5
- Add in the toasted pecans, followed by the syrup. Toss the ingredients together in the pan for about 45 seconds, then immediately place in a bowl so they can cool and get somewhat sticky. If desired, sprinkle on some sea salt.
Maple Pecan Brussels Sprouts
Kevin Curry
INGREDIENTS
- 1 cup chopped pecans, raw
- spray olive oil
- pinch of sea salt
- 1 1/2 tablespoon avocado oil (or olive oil)
- 1 1/2 lb (~675g or 24oz) raw Brussel sprouts
- 4 tablespoons maple syrup (or honey or agave)
- sea salt flakes to taste
INSTRUCTIONS
-
Set oven to 350F.
-
Place pecans on a baking tray lined with parchment and spray with a little oil. Dust with sea salt. Bake for 12 to 15 minutes, or until golden brown (be careful not to burn). Allow them to cool once baked.
-
Bring a pot of water to boil and add Brussels sprouts. Cook for 3 to 5 minutes until they turn a vibrant green color. Upon piercing with a fork they should be crisp yet tender. Immediately place the Brussels sprouts in a bowl of ice water so they stop cooking AND retain their brilliant green color. Drain the bowl and pat them dry. Slice them in half. Again, it’s really important you pat the pieces dry.
-
Set a nonstick skillet on HIGH heat. Once the skillet is hot, add the oil and the Brussels sprouts. Let the halves sear on one side, then shake the skillet to toss them. Repeat this until the outside is brown and the edges are crispy.
-
- Add in the toasted pecans, followed by the syrup. Toss the ingredients together in the pan for about 45 seconds, then immediately place in a bowl so they can cool and get somewhat sticky. If desired, sprinkle on some sea salt.
Nutrition per serving
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