Ingredients

• 500g small Brussel Sprouts, trimmed
• 100g pecan nuts
• 2 tbsp maple syrup
• 50g butter

Method

1. 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 refrigerator.
2. 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.
3. 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.