Spicy Roasted Brussels Sprouts With Candied Pecans
By shauna
Ingredients
- Candied Pecans:
- 1/2 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
Details
Servings 12
Preparation
Step 1
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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