Thursday, January 12, 2012

Semi-Sweet Brussels Sprouts

Here is another brussels sprouts recipe that hits the spot. It has the perfect touch of sweetness while not being too sweet to overpower the brussels sprouts.
Adapted from The Wannabe Country Girl
Serving size-2
1 lb brussels sprouts
1 Tbsp of butter
1 Tbsp of honey
2 Tbsp of olive oil
1/4 cup of pecans (I used walnuts because that was the only thing I had)
Kosher salt and pepper to taste

Preheat oven to 400 degrees.
Remove the outer leaves of the brussels sprouts. Then, depending on the size of your brussels sprouts, halve or quarter them and place on a baking sheet lined with foil.
Drizzle the brussels sprouts with 2 Tbsp of olive oil, making sure to coat all of the brussels sprouts.
Generously season with kosher salt and pepper.
Roast the brussels sprouts for 20 minutes, making sure to turn them with a spatula half way through so they cook evenly on all sides.
Place 1/4 cup of pecans (walnuts) on a lined baking sheet and cook in the oven with the brussels sprouts for 5 minutes.
While the brussels sprouts and pecans are cooking, add 1 Tbsp of butter and 1 Tbsp of honey to a microwaveable dish and melt in the microwave for 15 seconds.
Remove the pecans and brussels sprouts from the oven and place in a bowl. Toss with the honey butter sauce. I used only half of the sauce but it is up to you depending on how sweet you like your brussels sprouts. 
My husband and I gobbled up an entire pound of brussels sprouts because they were that good!

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