Brussels Sprouts

If there was a hit list for foods people had aversions to Brussels sprouts would be in the top ten. Anything green is likely to have it’s opposition to consumption. I’ve been a long time green vegetable supporter and constantly try to find ways to introduce them to my family at the dinner table.  If you are anything like me, I grew up with a handful of known vegetables at my table. Corn, broccoli, cauliflower, peas and carrots were staples in my house. Nothing fancy, just the basics.

But oh, what I missed growing up. There are hundreds of vegetables cultivated worldwide. Why then, do we eat just a few varieties and how can we introduce different types of vegetables without the grimace factor so often displayed at the dinner table?

 I started the #52NewFoods Challenge with my family thanks to Jennifer Tyler Lee. It’s simple…

Highlight one new fruit or vegetable each week for a whole year.

I’m inviting my family to take the challenge and together we are taking a deeper dive into the world of food.

I’m starting with the Brussels Sprout because I love them but my kids are on the fence. With this recipe, I’m able to offer an alternative to the Thanksgiving table without anyone complaining that the green beans are missing. (sorry green beans)

Candied Brussels Sprouts

The sweetness from the maple ensures everyone will at least try them!



2 pounds Brussels sprouts, cut in half (40-50 pieces or 1 full stalk)

1/3 cup maple syrup

1/2 cup water

1/3 cup pecans, finely chopped

1/4 teaspoon cayenne

¼ teaspoon kosher salt

dash of black pepper


1. Wash Brussels sprouts, trim and remove any damaged outer layers.

2. Whisk together syrup and water then add to Brussels sprouts and stir to coat.

3. Arrange in a preheated fry pan over medium-high heat.

4. Cook, stirring every minute or so, until liquid is almost gone, about five minutes.

5. Toss in pecans.

6. When there is not more liquid, remove from heat, sprinkle with cayenne, salt and pepper.

7. Cover and set aside until serving. Well, eat one first and then set aside.

Candied Brussels Sprouts Recipe

I love the idea of trying something new each week.  #52NewFoods Challenge has done so much of the work for me in setting out a simple guideline to follow with great suggestions. You know, I love a good plan!

For more about Jennifer’s new book and ways to start the challenge, visit 52 New Foods

And for anyone ready for a cooking adventure, her book is available



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