Brussels Sprouts with Maple Syrup

This is one yummy side dish.  It’s just a little bit sweet.  You have to try this.

Brussels Sprouts, Baby Carrots and Pecans in a Maple Sauce
From RecipeZaar
Serving : 4 cups

  • 1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
  • 1 cup baby carrot, halved (lengthwise)
  • 1 cup pecan halves (I used chopped pecans)
  • 1/4 teaspoon chili powder
  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt (I omitted it)
  1. Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
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