Brussels Sprouts with Maple Toasted Pecans

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Ingredients

3 lbs. brussels sprouts
2 cups raw pecan halves
2 Tbsp. maple syrup
1/2 cup olive oil
Salt and pepper
White wine vinegar (optional)


Roast the Sprouts

  1. Preheat the oven to 410 degrees. Get a large baking sheet ready. Line it with parchment paper to make it easier to clean later.
  2. Rinse the brussels sprouts and trim off the ends.
  3. Slice them in half, or quarter them if they're the really big ones.
  4. Toss them in a big bowl with the olive oil. Drizzle it all over and toss together to evenly coat the little gems.
  5. Spread them in a single layer on the baking sheet (which if it isn't lined with parchment, should be oiled). Sprinkle all over with salt and a little pepper.
  6. Pop into the oven and set the timer for 30 minutes. Meanwhile, make the pecans.
  7. After 30 minutes, stir the sprouts and then roast them for another 10 to 20 minutes, whenever they look golden brown but not burned. After the first 30, I set the timer for 10 and then another 5 and 5 if needed. Depends on your oven and the size of your sprouts.

Toast the Pecans

If you have a toaster oven with a baking tray, or a second oven, you can toast the pecans while the brussels sprouts are doing their thing.

Spread the pecans in a single layer on your baking tray. Drizzle generously with maple syrup and toss to coat. Toast in a 325 degree oven for 10 to 12 minutes, stirring about halfway through. Take them out when they're starting to look brown and toasty. If you're not sure, take one out and try it.

Put it all Together

When the brussels sprouts come out of the oven, you can drizzle a little white wine vinegar all over to liven up the flavor. Check if more salt is needed. Transfer to a serving dish or bowl, and carefully add in the pecans, tossing together. Serves a crowd.

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