Recipe: Sauteed Brussels Sprouts with Maple and Pecans

SAUTEED BRUSSELS SPROUTS WITH MAPLE AND PECANS

"Brussels sprouts are terribly 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 simply with just olive oil, salt, and pepper. After preparing them this classic way for years, I thought that it was time to switch things up. So I began slicing them into fine ribbons and sauteing them to make one of the quickest side dishes ever."



"Adding the maple syrup is the real secret to this recipe. It slightly caramelizes the Brussels sprouts and lends just a hint of sweetness. 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 Brussels sprout hater into a true believer."

1 1/2 pounds Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
1 garlic clove, minced
2 tablespoons pure maple syrup
1/2 cup pecans, toasted and roughly chopped
Kosher salt and cracked black pepper

Halve the Brussels sprouts lengthwise and thinly slice them crosswise into fine ribbons You should have about 6 cups.

In a large skillet set over medium-high heat, heat the 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 minute Season to taste with salt and pepper and serve hot.

VARIATION:

SAUTEED BRUSSELS SPROUTS WITH LEMON AND CAPERS:
For a more savory version, replace the maple syrup and pecans with 1 tablespoon capers, 1/4 cup grated Parmesan cheese, and the juice of 1/2 lemon.

Makes 4 servings
Used with permission to Recipelink.com from Clarkson Potter
Source: Kitchen Confidence by Kelsey Nixon