Brussels Sprouts with Maple Lemon and Pecans

  • Yield: 4 to 6 servings


2pints Brussels sprouts, washed and trimmed
Salt, to taste
1tablespoon canola oil
2teaspoons butter or soy margarine
1/3cup pecan pieces
1tablespoon 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.  

Nutritional Info *per serving

  • Calories 107
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 3mg
  • Sodium 15mg
  • Carbohydrate 8g
  • Fiber 3g
  • Sugars 4g
  • Protein 3g