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. 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
- 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
- Wash Brussels sprouts, trim and remove any damaged outer layers.
- Whisk together syrup and water then add to Brussels sprouts and stir to coat.
- Arrange in a preheated fry pan over medium-high heat.
- Cook, stirring every minute or so, until liquid is almost gone, about five minutes.
- Toss in pecans.
- When there is not more liquid, remove from heat, sprinkle with cayenne, salt and pepper.
- Cover and set aside until serving. Well, eat one first and then set aside.
I hope your Thanksgiving table nourishes your loved ones.
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