Have you been convinced to start up a winter garden? If not, maybe this recipe using a delicious cold weather vegetable will! Roasted Brussels sprouts, glazed and topped with pecans, are a mouthwatering side dish; or, you can serve them as a main course over brown rice.
Ingredients
- 1½ lbs Brussels sprouts, trimmed and sliced in half
- ¼ cup olive oil
- ¾ tsp salt
- ¼ tsp pepper
- 2 Tbsp maple syrup
- 1 Tbsp rye whiskey
- ½ cup pecans, coarsely chopped
Instructions
Preheat the oven to 375°F.
In a large bowl, toss the Brussels sprouts, oil, salt and pepper together and spread them in a single layer on a baking sheet lined with parchment. (Use a large baking sheet to encourage browning and prevent steaming.) Slide pan into oven and roast 30 minutes, stirring halfway through to let them brown evenly.
Mix together syrup, whiskey and pecans. Remove sprouts from oven and drizzle mixture over them. Stir to lightly coat and place back in oven for 15 more minutes, or until fork tender and bottoms start to caramelize.
Serve immediately.
