#1,243: Brussels Sprouts with Maple Buttered Pecans

After trying brussel sprouts again these last several months, I can't seem to get enough of them.  This is one reason I love farmer's markets and CSA's.  I got brussel sprouts in my Thanksgiving basket and have been eating them ever since.  I wasn't sure anyone else would love these at Easter, but they went over really well.  I will be making these again for sure!

1/2 cup pecan halves
2 Tbsp. butter
1 Tbsp. pure maple or golden syrup
sea salt, to taste
2 lb. small Brussels sprouts, stem ends trimmed
canola or olive oil, for cooking
1-2 garlic cloves, finely squished
a squeeze of fresh lemon juice

Preheat oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes, until deep golden and fragrant. Transfer to a bowl and quickly toss with 1 Tbsp. butter and syrup; it should coat the nuts and be partially absorbed. Sprinkle with salt and set aside for up to a day.

In a saucepan with an inch of simmering water, cook the Brussels sprouts until just tender, 5 to 6 minutes, drain and pat dry. If you want to do this ahead, store them in the fridge for up to a day.

When you’re ready to finish them, heat a drizzle of oil and 1 Tbsp. butter in a heavy skillet over medium-high heat. Sauté the sprouts for about 5 minutes stirring occasionally, until starting to caramelize. Add the garlic and cook for another minute. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately. Serves 6-8.