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Saturday, March 30, 2019

Honey Pecan Brussels Sprouts



Honey Pecan Brussels Sprouts

1/2 cup pecan halves, coarsely chopped
1/4 cup butter
1 tablespoon olive oil
1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons brown sugar
2 tablespoons sherry or unsweetened apple juice
2 tablespoons heavy whipping cream
2 tablespoons honey
Coarsely ground pepper

Preheat oven to 400°. Place pecans in a 10-in. ovenproof skillet. Bake until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside. In the same pan, heat butter and oil over medium-high heat. Add Brussels sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey. Bake, uncovered, until Brussels sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.