Glazed Brussels Sprouts with Pecans

Surprising but Garrett really loves Brussels Sprouts, so I've learned different ways to cook them. Our favorite is to lightly coat in olive oil, salt and pepper and put them in the oven for 30-40 min. After my cooking class I learned a twist to make it even better. Yeah and thank you Myra Kornfeld!

Title: Glazed Brussels Sprouts with Pecans

Ingredients:

1 lb Brussels Sprouts

1 Tablespoon extra virgin olive oil

1/2 teaspoon salt

3 Tablespoons maple syrup

1 Tablespoon mustard

1 Tablespoon butter or coconut oil

1 teaspoon red wine vinegar

black pepper

1/2 C pecans, toasted and chopped (optional)

Procedure:

Preheat oven to 400F. Peel the outer leaves off the Brussels Sprouts. Trim the stems, leaving just enough on to keep the leaves intact. Cut the sprouts in half.

Toss the sprouts with the olive oil and salt in a medium bowl. Spread on baking sheet and roast in oven for 30 min (stirring a couple of times until tender and browned). While sprouts are cooking start on the glaze. Remove sprouts and place in shallow dish.

Glaze - add the maple syrup, mustard and butter/coconut oil to a small saucepan or skillet. Place over medium heat and bring to a boil. Continue cooking another 2 min or so until the mixture reduces and thickens slightly. Remove from the heat and stir in the vinegar. Pour over the Brussels Sprouts and toss to combine. Sprinkle with black pepper and pecans.