Sautéed Brussels Sprouts with Maple + Pecans
November 18, 2019
Skillet friendly Brussels sprouts make for an easy side dish to pair with weeknight dinners. Rich maple and pecan flavors add depth of flavor to this classic vegetable.
So, do YOU like Brussels Sprouts?
In my opinion, brussels sprouts are horribly misunderstood. They are one of my favorite vegetables and I always look forward to their season in winter. My love affair with Brussels sprouts began a few years ago when I started to roast them with some olive oil and salt and pepper. Now, after preparing them this classic way for years, I thought that it was time to switch things up.
Time to Switch Things Up
Since then, I have fallen in love with slicing them into fine ribbons and sautéing them in a skillet. Adding the maple syrup is the real secret to this recipe: it slightly caramelizes them and lends just a hint of sweetness. As a result, the pecans pair really nicely with the maple flavor and their crunch adds great texture to the dish. It’s good enough to turn any hater into a true believer.
Super Skillet
Investing in a good skillet is an easy way to elevate your credibility in the kitchen. I love my Lodge Cast Iron Skillet. You can see my full review for it here! This can help free up oven space if your making several different dishes for a crowd!
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Sauteed Brussels Sprouts with Maple + Pecans
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Skillet friendly Brussels sprouts that free up oven space on holidays and also make for an easy side dish to pair with weeknight dinners. Rich maple and pecan flavors add depth of flavor to this classic vegetable.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons pure maple syrup
- ½ cup pecans, toasted and roughly chopped
- Kosher salt and cracked black pepper
Instructions
- Halve and thinly slice the Brussels sprouts into fine ribbons. You should have about 6 cups.
- In a large sauté pan set over medium-high heat, heat the olive oil. Add the shallot and cook for 1 minute. Add the garlic and cook for 30 seconds. Add the Brussels sprouts and cook, stirring, until tender, about 5 minutes. Add the maple syrup and pecans and cook for 1 more minute. Season to taste with salt and pepper, and serve hot.
Notes
Try this variation: Sautéed Brussels Sprouts with Lemon & Capers: For a more savory version, replace the maple syrup and pecans with 1 tablespoon of capers, ¼ cup grated Parmesan cheese, and the juice of ½ lemon.
- Prep Time: 10 minutes
- Cook Time: 10 minutes