Candied Pecan Maple Brussels Sprouts

I hope you enjoy these Brussels sprouts! These powerhouse veggies are high in Vitamin K, Fiber, antioxidants, and nutrients. This is a great holiday side dish that I hope you enjoy!!

Serves: 4-6

Ingredients:

• 20 to 30 Brussels sprouts

• 2 tablespoons olive oil

• 1 tablespoon pure maple syrup

• 1 tablespoon balsamic vinegar

• Pinch of salt and ground pepper

• ½ teaspoon garlic powder

For candied pecans:

• ½ cup raw pecans, chopped

• ¼ teaspoon coconut sugar

• 1 teaspoon maple syrup

• Dash of salt

Directions:

• Preheat large saucepan on stovetop over medium heat.

• Place Brussels sprouts in a large bowl. Rinse with cold water.

• Cut bottom stems off and discard. Slice Brussels sprouts in half, vertically.

• In small bowl, combine olive oil, maple syrup, balsamic vinegar, salt and pepper, and garlic powder.

• Place sliced Brussels sprouts back in a large bowl and add olive oil dressing, coating evenly.

• Add Brussels sprouts into heated saucepan, face down. Pour any leftover dressing over the Brussels sprouts and let cook until tender, roughly 4-5 minutes. When they begin turning brown on the face-down side, drizzle a tablespoon or so of water over the top to steam.

• While the Brussels sprouts are cooking, create the candied pecan mixture by placing pecans in a small bowl, mixing in maple syrup, coconut sugar, and salt.

• Once Brussels sprouts are crispy, use a fork to flip.

• Place the candied pecans on top of the Brussels sprouts and continue to cook for about 3-4 minutes, until tender and crispy.

• Remove from heat.

• Scoop into a serving dish and enjoy!