Best Maple Pecan Brussels Sprouts Recipes

BROWN BUTTER & MAPLE BRUSSELS SPROUTS WITH PECANS

Steps:

• 1. Pre-heat oven to 375.
• 2. Place pecans on a baking sheet and cook until they become fragrant ~3 minutes. Remove from oven and, once cooled, chop small.
• 3. Meanwhile, trim the wooded end of the sprouts and slice in half. Toss with olive oil and season with salt and pepper.
• 4. Place sprouts, cut side down, on a baking sheet. Roast for 15 - 20 minutes until browned.
• 5. When the sprouts have 5 minutes left to cook, heat a skillet to medium heat. Place butter in skillet and whisk as it begins to melt. Continue to whisk. Butter should froth up. Once it does, let it set. You should begin to notice that it is taking on a golden brown color and begins to smell very nutty. Be very careful not to burn. Once it is aromatic, remove from heat.
• 6. Stir in maple syrup and pecans. Season lightly with salt and pepper.
• 7. Toss cooked sprouts in sauce. Serve with a slotted spoon to ensure the extra sauce stays behind. Or don't. I'll love you either way.

BRUSSELS SPROUTS WITH MAPLE CANDIED PECANS

Steps:

• Clean the sprouts by peeling the outer layers. Quickly blanch in boiling salted water and then remove to an ice water bath.
• Soak the pecans in boiling water, then remove and dredge in maple sugar. Reserve maple sugar for later.
• Preheat a deep-fryer or heat 3 inches of oil in a large Dutch oven until it reaches 350 degrees F. When oil is hot, add pecans and deep-fry for about 1 minute. Remove from oil and drain on paper towels. Immediately sprinkle with remaining maple sugar.
• Melt butter in a saucepan large enough to hold all the Brussels sprouts (you may need to do this in batches). Let butter brown, then add sprouts and saute in browned butter until tender. Add the candied pecans. Deglaze the pan with a bit of chicken stock. Season with salt and pepper, to taste, and serve warm.