Brussels Sprouts with Pecans
These Brussels sprouts with pecans are smoky, sweet, aromatic, and just a little bit spicy. They're quick to make which means they're perfect for a last-minute Thanksgiving side dish.
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Servings: 6
Calories: 179kcal
Equipment
Ingredients
- 2 tablespoons neutral oil
- 1 pound Brussels sprouts, scrubbed and trimmed; halved if small, quartered if large
- ½ cup pecan pieces
- 1 teaspoon minced rosemary
- 1 teaspoon minced sage
- 1 tablespoon maple sugar
- Pinch of cayenne powder
- 2 tablespoons butter
- Salt and pepper
Instructions
Cook the Brussels sprouts:
- Heat the neutral oil in the skillet over medium-high heat until the oil is hot and shimmering.
- Add the Brussels sprouts, shaking the skillet a bit so they fall into an even layer. Use your spoon to flip as many sprouts as possible onto their cut sides. Cook for 4–6 minutes until they begin to char. Flip and cook for 6–8 minutes until tender and nicely charred. Season well with salt and pepper.
Prepare the pecans:
- Combine the pecans, rosemary, sage, maple sugar, and cayenne powder in a bowl. Toss to coat.
Finish the Brussels sprouts:
- Make a well in the middle of the skillet. Melt the butter in the well. Once bubbly, pour the pecan mixture into the butter. Let it sizzle in the butter for 30–45 seconds until fragrant.
- Toss to coat the sprouts in the mixture. Cook for 1–2 minutes until the pecans are nicely toasted, and the spices are aromatic. Turn off the heat.
To serve:
- Spoon the Brussels sprouts onto a serving platter and enjoy!
Nutrition
Calories: 179kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Sodium: 49mg | Fiber: 4g | Sugar: 4g | Vitamin C: 64mg
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