Brussels sprouts have a naturally nutty taste and aroma, so why not try pairing them with some sweet pecans? This recipe draws out that sugary flavour by frying the sprouts in some butter and honey along with toasted pecans and finishing the dish with a bit of wine to bring all the flavours together.
This recipe is an excellent one to make partway ahead of time. If you steam the Brussels sprouts and toast the pecans, the rest of the dish only takes a few minutes and can be done right before you are ready to serve. This Brussels sprouts side dish would be perfect with some sweet potatoes and a big Thanksgiving dinner.
Brussels Sprouts with Toasted Pecans and Honey(serves 2)
Turn your oven on to 350F. Wash Brussels sprouts and trim off any damaged looking outer leaves or parts. Cut a shallow “X” in the bottom of each sprout. Bring a shallow pot of water with a steamer basket over top to a simmer. Add sprouts with a sprinkle of salt and cover. Steam until just tender all the way through. While the Brussels sprouts are steaming toast pecans on a sheet pan in the oven, until nice and fragrant. Melt the butter and honey in a frying pan over medium heat. Add sprouts and pecans and toss. Cook until the sprouts start to brown on multiple sides, it should take just a couple of minutes. Add wine to deglaze the pan and using a wooden spoon scrape any brown bits off the pan. Cook until wine is reduced by half. Season with salt and pepper and serve.