Caramelized Brussels Sprouts with Pecans

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* Exported from MasterCook *

 

Caramelized Brussels Sprouts with Pecans

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup pecan halves

1/4 pound Brussels sprouts (20 small or 10 large)

2 ounces red or white pearl onions (12 to 16)

1/2 cup water

1/4 cup pure maple syrup

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

salt

freshly ground black pepper

 

Maple syrup and mustard give an autumn standby a burst of sweet and fragrant

flavor. Brussels sprouts are really miniature cabbages, and assertive

condiments like mustard that go well with cabbage also work with sprouts. In my

experience, people who think they don't like Brussels sprouts really love them

prepared this way. You can use larger sprouts and cut them in half, or tiny

ones and keep them whole. You dont need to wash Brussels sprouts; just peel off

the outer leaves and trim the stems, but don't cut too far up the stem or the

sprouts will fall apart. Serves 4 to 6

 

Preheat the oven to 350F. Arrange the pecan halves on a baking sheet and toast

for 7 minutes, or until lightly golden. Set aside to cool.

 

Remove the tough outer leaves of the Brussels sprouts and trim the stems. Cut

in half if large. Set aside.

 

Bring a small pot of water to a boil. Cut off the tip and root ends of the

onions and blanch for 1 minute. Drain the oonioons and peel off the outer

layer of skin from each.

 

Whisk together the water, maple syrup, and mustard in a small bowl and set

aside.

 

Heat a medium skillet until it feels hot when you hold your hand 3 inches away.

Add the oil, onions, and sprouts, and saute for a few minutes until the sprouts

begin to brown. Add the syrup mixture to the pan, reduce the heat to low, and

cover the pan. Cook until the sprouts are tender and the liquid is reduced to a

glaze, 10 to 12 minutes. Stir in the pecans. Sprinkle with salt and pepper,

and serve hot.

 

 

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Per Serving (excluding unknown items): 106 Calories; 11g Fat (93.1% calories

from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0