Maple Pecan Roasted Brussels Sprouts

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Brussels sprouts
  • 1/2 tsp Garlic, granulated

• Condiments

  • 2 tbsp Maple syrup, pure
  • 2 tsp Soy sauce, low sodium

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 2 tbsp Butter

Found on fromvalerieskitchen.com

Description

Ingredients

• 2 pounds brussels sprouts
• 2 tablespoons olive oil
• 1/2 teaspoon granulated garlic
• salt and fresh ground pepper, to taste
• 2 tablespoons butter
• 2 tablespoons pure maple syrup
• 2 teaspoons low-sodium soy sauce
• 1/4 cup chopped pecans

Directions

• Preheat oven to 400 degrees F.
• Rise and drain the brussels sprouts. Trim tough ends, if necessary. To ensure even roasting, slice larger sprouts in half from top to bottom and if they are very large they can be quartered. Smaller sprouts can stay whole. Place sprouts on a 12x 16 rimmed baking sheet. Drizzle with olive oil and sprinkle with granulated garlic, salt, and pepper to taste. Stir to coat evenly and place baking sheet in the oven.
• Roast for 10 to 15 minutes, or until just barely fork tender (time will depend on size of your sprouts). Stir half way through to ensure even browning.
• Meanwhile, add butter to a small saucepan and place over low heat until melted. Remove pan from heat and add maple syrup and soy sauce. Stir to combine and set aside.
• Remove sprouts from the oven, pour the sauce over the top, and sprinkle with chopped pecans. Return baking sheet to oven and roast for an additional 3 minutes, or just long enough to lightly caramelize the sprouts and toast the pecans.