- 12
Ingredients
- Candied Pecans:
- 1/2 cup brown sugar
- 2 tbsp vegetable oil
- 2 cups pecan halves
- Brussel Sprouts:
- 3 lbs Brussel sprouts
- 4 tbsp olive oil
- A few pinches of Kosher salt
- Medium pinch of chili flakes
Preparation
Step 1
Spread out a large sheet of parchment paper or foiil to cool pecans on. To make candied pecans, heat brown sugar and oil in a large non-stick skillet over medium heat, stirring every so often, until sugar melts and mixture bubbles, about 3 minutes. The oil and sugar will separate; don't worry about it. Mix in pecans and stir until nuts are toasted and evenly coated with syrup, 3 to 4 minutes. Turn nuts out onto prepared parchment paper and separate using 2 forks. Cool completely. Nuts can be prepared in advance (up to several weeks) and stored in an airtight container.
To make sprouts, preheat oven to 400F. Cut off rough brown ends from Brussel sprouts and pull off any disco9lored outer leaves. Cut the large sprouts in half. Pour sprouts on a foil-lined cookie sheet, toss will olive oil, salt and chili flakes, then roast for about 25 minutes, shaking the pan a few times so the sprouts brown evenly. In the end, they'll be crisp on the outside and soft and mellow on the inside. Just before serving, toss candied pecans into warm Brussel sprouts.