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Glazed Brussels Sprouts

Total Time

Prep/Total Time: 25 min.

Makes

5 servings

“This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long.” Joan Braun - Lakewood, Wisconsin

Ingredients

  • 1 pound fresh brussels sprouts, halved
  • 1/2 cup fresh baby carrots, halved
  • 1 cup pecan halves
  • 1/4 teaspoon chili powder
  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt

Directions

  1. Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 296 calories, 23g fat (6g saturated fat), 18mg cholesterol, 321mg sodium, 23g carbohydrate (13g sugars, 6g fiber), 5g protein.

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