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Author Notes: Even people who detest these yummy veggies will chow down on these. What's not to like? Butter, orange, maple syrup, toasted pecans... —Margaret Waters
pound Brussels sprouts
2 tsp. butter, divided
large or 2 small shallots, chopped fine
orange, preferably Cara Cara
to 1 1/2 Tbsp. grade B maple syrup
cup pecan pieces
teaspoons red wine vinegar
Cavender's Greek seasoning or salt and pepper to taster
- Clean the Brussels sprouts by discarding outer leaves and chopping off excess stems. Cut in half lengthwise, then slice each half horizontally into 3 or 4 slices, depending on the size.
- Melt 2 Tbsp of butter in a saute pan, then add shallots and cook until just becoming translucent. Add sprouts and cook just until they are beginning to be tender. You will want them to remain bright and a little bit on the crispy side.
- Zest the orange and reserve. Squeeze half the orange over the sprouts. You may want to use the full orange depending on how much juice it produces. Add maple syrup and allow it to bubble and reduce a little bit. This is when you determine how much to cook the sprouts. Add the red wine vinegar and let it bubble just a little bit.
- In another pan, toast the pecans in the remaining 2 teaspoons butter.
- Season sprouts with Cavender's or salt and pepper. Adjust amounts of orange juice, maple syrup, and vinegar to taste. Toss in half the orange zest or more. Just before serving top with toasted pecans.