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!!
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
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!