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Categories:Viewed: 45 - Published at: 2 months ago
Ingredients
- 3 Tablespoons Raw Pecan Pieces
- 16 ounces, weight Baby Brussels Sprouts, Ends Trimmed And Halved
- 1 Tablespoon Olive Oil
- Salt And Pepper
- 2 teaspoons Real Maple Syrup
- 1 teaspoon Sriracha Sauce
Method
- Preheat toaster oven to 350°F and arrange pecans in a single layer on a baking pan. Toast nuts for 5 to 7 minutes until golden and fragrant. Remove nuts from the baking pan and set aside.
- Return empty pan to the toaster oven and increase temperature to 400°F.
- Add sprouts to a medium bowl and drizzle with oil, toss to coat veggies evenly. Salt and pepper to taste.
- Carefully remove heated pan and arrange sprouts in a single layer. Roast for 20 minutes or until browned and fork-tender, stirring halfway through.
- Combine maple syrup and Sriracha, drizzle over sprouts and stir well to coat evenly. Return pan to toaster oven for 5 more minutes.
- Stir in toasted pecans and serve dish warm.
- Note: If Brussels sprouts are on the large side, slice them into quarters or increase cook time and oil as needed.
