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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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âThis is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long.â Joan Braun - Lakewood, Wisconsin Ingredients:
1 pound fresh brussels sprouts, halved |
1/2 cup fresh baby carrots, halved |
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 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. Yield: 5 servings.
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