Roasted Brussels Sprouts with Spiced Candied Pecans

Roasted Brussel Sprouts with Spiced Candied Pecans

Roasted Brussel Sprouts with Spiced Candied Pecans. Credit: Karen Sheer

The “Sides” Make the Thanksgiving Feast: Roasted Brussels Sprouts with Spiced Candied Pecans

Here are the preparation hints:

A family favorite, hashed Brussels sprouts, each cut in quarters will cook quicker with each edge able to caramelize a bit. Candied pecans are a snap to make and add a touch of crunch and sweetness to the vegetable! Make the day of your feast.

Recipe: Roasted Brussel Sprouts with Spiced Candied Pecans

2 pints Brussels sprouts, about 2 pounds

4 teaspoons neutral oil, such as expeller pressed safflower oil

2 teaspoons fresh garlic, peeled and minced

3 tablespoons chicken stock, or vegetable stock

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper

Spiced Candied Pecans

1 large egg white

1 cup pecan halves

¼ teaspoon sea salt

½ teaspoon cajun seasoning

¼ teaspoon cinnamon

3 tablespoons pure cane sugar

Fresh Brussel Sprouts from a local farm

Fresh Brussel Sprouts from a local farm

Perfectly Roasted Brussel Sprouts

Perfectly Roasted Brussel Sprouts

 

Prepare the Spiced Candied Pecans:

Line a baking pan with a silpat liner or parchment paper to fit. Place the egg white in a medium sized bowl, beat with a whisk until very white and creamy, about 1 minute. Add the pecans, sea salt, cajun seasoning, cinnamon and 2 T. sugar. Mix all well to coat the nuts. Spray or brush the pan with oil. Spread the seasoned nuts on pan, evenly, in a single layer. Sprinkle with the last 1 T. sugar.

Bake in the oven until golden brown, about 10 minutes. Remove from the oven. As the nuts cool, they will harden. Store them in an airtight container when cooled. Can make up to a week in advance.

Roast the Brussels Sprouts:

Trim the Brussels sprouts with a pairing knife, pull off any discolored leaves and discard. Wash and dry them. Cut each Brussels sprout into four wedges, or if they are small, halve them.

Preheat the oven to 425 degrees. Add the Brussels sprouts, oil, salt and pepper to a rimmed sheet pan. Mix gently to combine.

Lay the sprouts a single layer and roast for 5 minutes.

Remove from the oven, add the garlic and broth, give a toss. Place back in the oven for just 5 minutes.

The Brussels sprouts will be tender crisp, and caramelized around the edges.

Serve the Brussels sprouts with spiced candied pecans on top.

To make ahead: Reheat the Brussels sprouts until warmed through, but not overcooked. Add the pecans before serving.

Servings: 8 – 10

Recipe can be doubled.

For Thanksgiving serve on a special platter like this one: Vintage Ironstone

For Thanksgiving serve on a special platter like this one made from Vintage Ironstone. Photo: Karen Sheer

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

Where to locate ingredients in Greenwich:

  1. Organic Sweet Potatoes from Oxen Hill Farm, Greenwich Farmers Market, Horseneck Lot (Last Day Nov. 21)
  2. L’Amouche Gouda Cheese from the Greenwich Cheese Company, 145 E Putnam Ave in Greenwich
  3. Sweet Potatoes and Brussels Sprouts Augustine’s Farm, 1332 King Street, Greenwich
  4. Brussels sprouts from Smith’s Acres, Greenwich Farmers Market, in Horseneck Lot
  5. Organic Cranberries Whole Foods Market, 90 E Putnam Avenue, Greenwich

Karen SheerKaren Sheer lives and cooks in Greenwich. She is a professional chef, writer, caterer, photographer and food consultant specializing in original recipes. Her blog is “A Zest For Life”– Karen’s Obsession with Food and Style.

Each recipe is inventive, original and well tested. Karen’s recipes are written to give you the feeling she is in the kitchen with you coaching step by step. Health and wellness are her passions. Karen’s recipes promote fresh, local ingredients which lead to a healthier lifestyle!

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