Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made this tonight and it was delicious! My 6 year old ate his brussels sprouts-HAPPILY!. I served it with Hungry Man pork tenderloin#162841 and mashed potatoes. Finally, a different veggie dish! Ingredients:
1 1/2 lbs fresh brussels sprouts, halved (trimmed of ends and outer leaves peeled) |
1 cup baby carrots, halved (lengthwise) |
1 cup pecan halves |
1/4 teaspoon chili powder |
3 tablespoons butter |
1/4 cup maple syrup |
2 teaspoons cider vinegar |
1/2 teaspoon salt |
Directions:
1. Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
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