I am one of those few people who actually love Brussel Sprouts and I hope this tasty
recipe can convert those who still to be convinced how yummy they can be.
Prep: 10 minutes
Cook: 15 minutes
500g small Brussel Sprouts, trimmed
100g pecan nuts
2 tbsp maple syrup
Bring some water to boil in a large saucepan. Place the Brussel sprouts in the
boiling water, cover and leave to cook for 5-7 minutes until just tender. Refresh in
plenty of ice cold water. Set aside until ready to reheat, if this stage is done the
night before or several hours in advance place in a covered container in the
Preheat an oven to 200c. Place the pecans in a small oven proof container coat
in the maple syrup. Toast the pecans in the hot oven for around 10 minutes so that
they are just toasted not burnt. Remove from oven and leave to cool.
Melt the butter in a frying pan over a moderate heat, place the precooked
Brussel Sprouts in the pan and sauté for around 5 minutes tossing regularly so that
all the side cook evenly and are heated through. Add the pecans to the pan and toss
so well distributed cook for a further 30 seconds. Serve at once.