Spicy Roasted Brussels Sprouts With Candied Pecans

Spicy Roasted Brussels Sprouts With Candied Pecans

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  • Prep Time


  • Total Time


  • Servings



  • Candied Pecans:

  • ½

    C. Brown Sugar

  • 2

    Tbsp. Vegetable Oil

  • 2

    C. Pecan Halves

  • Brussels Sprouts:

  • 3

    lb. Brussels Sprouts

  • 4

    Tbsp. Olive Oil

  • Salt

  • Medium Pinch Of Chili Flakes


Spread out a lg. sheet of parchment paper or foil to cool pecans on. To make candied pecans, heat brown sugar & oil in a lg. non-stick skillet over med. heat, stirring every so often, till sugar melts & mixture bubbles, approx. 3 min. The oil & sugar will separate; don't worry about it. Mix in pecans & stir till nuts are toasted & evenly coated with syrup, 3-4 min. Turn nuts out onto prepared parchment paper & separate using 2 forks. Cool completely. Nuts can be prepared in advance (up to several weeks) & stored in an airtight container. To make sprouts, preheat oven to 400. Cut off rough brown ends from sprouts & pull off any discolored leaves. Cut the larger sprouts in half. Pour sprouts on a foil-lined cookie sheet, toss with olive oil, salt & chili flakes, then roast for approx. 25 min, shaking the pan afew times so the sprouts brown evenly. In the end, they'll be crisp on the outside & soft & mellow on the inside. Just before serving, toss candied pecans into the warm brussels sprouts & serve.


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