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Glazed Brussels Sprouts Recipe

Glazed Brussels Sprouts Recipe photo by Taste of Home

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“This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long.” Joan Braun - Lakewood, Wisconsin

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Glazed Brussels Sprouts Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

10 15 25

Ingredients

1 pound fresh brussels sprouts, halved
1/2 cup fresh baby carrots, halved
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Directions

Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon. Yield: 5 servings.

Nutritional Facts 3/4 cup equals 296 calories, 23 g fat (6 g saturated fat), 18 mg cholesterol, 321 mg sodium, 23 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Glazed Brussels Sprouts in Simple & Delicious January/February 2009, p66

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Reviews for Glazed Brussels Sprouts

Glazed Brussels Sprouts

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Reviewed on Feb. 07, 2012 by howdu

I was one of those people who just couldn't like brussels sprouts--until I made this recipe. Delicious! The finished dish is sweet, but not too. I thought the vinegar might give it a sweet-sour taste, but I didn't find it so. I think the vinegar added some brightness. I made the recipe exactly as written, except for using chopped instead of halved pecans. Next time I will add a source of heat: dried pepper flakes, hot sauce, or ground cayenne pepper when I add the maple syrup. It seemed the chili powder didn't zip it up enough for me. Also, if using chopped pecans, as I did, I would cut back considerably on the amount. Maybe 1/2 cup, or probably 1/3 cup would be plenty.