CANDIED BRUSSELS SPROUTS

FAVORITE Thanksgiving 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.

My candied Brussels sprouts don’t even register as a vegetable when they’re on the table in front of my kids. They devour them and ask for more! Gone are the days of dreading Brussels sprouts, because now these are front and center even on Thanksgiving.

BEST Brussels Sprouts Recipe for Picky Eaters

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. 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.)

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

CANDIED BRUSSELS SPROUTS RECIPE

 

I hope your Thanksgiving table nourishes your loved ones.

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.

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CANDIED BRUSSELS SPROUTS


  • Author: The Fresh 20
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Description

Sweet, crispy and crave-worthy brussels sprout side dish


Scale

Ingredients

  • 2 pounds Brussels sprouts, cut in half (4050 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

Instructions

  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.

Note:

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

www.amazon.com/52-New-Foods-Challenge-Adventure/

52 NEW FOODS

 

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