Roasted Brussels Sprouts with Pecans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Serving size: 1 of 6 servings
Calories 214, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 19 G., fiber 7 G., cholesterol 20 mg, sodium 234 mg, sugar 8 G.
Serving size: 1 of 6 servings
Calories 214, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 19 G., fiber 7 G., cholesterol 20 mg, sodium 234 mg, sugar 8 G.
This side dish will win over even those who thought they didn't like Brussels sprouts! Bright green sprouts, halved, are roasted in a light butter and brown sugar glaze with chopped pecans. The sprouts are sweet, spicy, and crispy. A perfect complement to holiday turkey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g Brussels sprouts, cut in half
- 0.5 cup chopped pecans
- 4 tablespoons unsalted butter
- 0.5 tsp seasoned salt
- 2 tablespoons light brown sugar
- 0.5 tsp freshly ground black pepper
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Cooking the dish according to the recipe:
- In a large skillet over medium heat, toast the pecans until fragrant, about 8 minutes. Transfer to a plate and set aside.
- Meanwhile, remove any wilted outer leaves from the Brussels sprouts and trim the stems. Soak the sprouts in cold water and drain thoroughly.
- In the same skillet, melt the butter over medium heat until bubbly. Add the Brussels sprouts and season with salt. Stir and cook, stirring frequently, until the sprouts are tender, 12-15 minutes.
- Add brown sugar, pepper, and pecans to the skillet. Toss the Brussels sprouts to coat and cook, stirring frequently, until the sugar melts and the Brussels sprouts are coated with the melted sugar and pecans, another 2 minutes.
- Transfer to a warm serving platter and serve immediately.
Author of the recipe - Barbara Elaine Smith is a restaurateur, tableware designer, celebrity, and actress.
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