Having discussed the benefits of brussels sprouts on Monday, I figured I should expand my recipe repertoire a bit. I’m so glad that I had all the ingredients on hand to whip up this delicious side dish for dinner this week.
The original recipe, Brown Butter and Maple Brussels Sprouts with Pecans, called for browning butter. So that I could make them dairy, soy, and corn-free (I have not found a butter substitute that does not contain at least one of these allergens.), I substituted coconut oil for the butter. I followed the original instructions with the coconut oil as if it was butter. That was an interesting way to approach it. I have adjusted the instructions below to better fit the use of a different oil.
I highly recommend using pecans in this dish. However, if you’re not allowed to have pecans, just simply leave them out. You could try replacing them with a dried fruit like raisins, cranberries, or dates.
So, if you’ve never tried brussels sprouts before, this recipe is a great place to start. I’d love to hear some feedback from anyone that tries it!
Free of All Top Allergens (when pecans left out)
Maple Syrup Brussels Sprouts with Pecans
Recipe adapted from schnoodlesoup.com.
- 2 tablespoons pecans
- 1 pounds brussels sprouts
- 1 tablespoons olive oil, extra-virgin
- 1/2 teaspoons kosher salt
- 1/4 teaspoons black pepper
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup
1. Preheat oven to 375 degrees. While oven is preheating, spread out chopped pecans in a glass baking dish and put in the oven. After about 3 minutes, remove the pecans from the oven and place in a small bowl.
2. Cut brussels sprouts in half. Place in baking sheet; drizzle on olive oil, salt, and pepper. Toss around so that all is evenly distributed. Lay brussels sprouts out in a single layer, cut side down on baking sheet.
3. Bake 15-20 minutes. Do not cook much longer than this time, even if they are not brown, as they will get mushy.
4. When there is about 5 minutes of baking time left, start melting coconut oil in a small pan over medium-low heat. Whisk until just before the oil starts to pop. Carefully add the maple syrup to the oil and whisk. Bring to a boil and remove from heat before it boils over. Add pecans into the maple syrup mixture and mix up a bit more.
5. Once the brussels sprouts are cooked, remove them from the oven. Pour on the maple syrup and pecans, and coat to cover. Add additional salt and pepper, if necessary.
Recipe shared at Monday Mania, Homestead Barn Hop, Real Food 101, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Real Food Wednesday, Gluten-Free Wednesdays, and Full Plate Thursday.