Brussels Sprouts with Maple Lemon and Pecans

  • Yield 4 to 6 servings

A great autumn dish, Brussels sprouts get a flavor boost from Lemon and maple syrup and a crunchiness from pecans.


2 pints Brussels sprouts, washed and trimmed
Salt, to taste
1 tablespoon canola oil
2 teaspoons butter or soy margarine
1/3 cup pecan pieces
1 tablespoon real maple syrup
Grated zest of 1 lemon
Salt and fresh-ground black pepper to taste


  1. Place Brussels sprouts in a pot of boiling salted water and cook 8 to 10 minutes.
  2. Meanwhile, heat the oil and butter in a large nonstick skillet over medium heat. Drain the sprouts and add them with pecans to skillet. Saute 2 minutes until the nuts begin to brown lightly. Add the maple syrup and lemon rind and saute 2 minutes longer or until heated through. Season with salt and pepper.  



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