Brussels Sprouts Recipe

Inspired by Piedmont Bistro by Venue

Time45m

Serves4

Maple soy glaze / spiced pecans / peppadews

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Ingredients

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Brussels Sprouts with Maple Soy Glaze and Spiced Pecans

1 pound Brussels sprouts

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Maple syrup

2 tablespoons Aged soy sauce

1 jar (about 7 oz) peppadew peppers

1 cup Pecans

1 teaspoon Ground cinnamon

1 teaspoon Ground cumin

2 tablespoons Brown sugar

1 teaspoon Chili powder

Method

Preparation Instructions

Prepare the Brussels Sprouts

Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.

Season the Brussels Sprouts

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Roast the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges.

Prepare the Maple Soy Glaze

In a small bowl, whisk together the maple syrup, soy sauce, and a pinch of black pepper.

Prepare the Spiced Pecans

In a skillet over medium heat, combine the pecans, brown sugar, ground cinnamon, ground cumin, and chili powder. Stir frequently for about 5 minutes until the pecans are toasted and the sugar has melted. Remove from heat and let cool.

Combine and Serve

Once the Brussels sprouts are roasted, drizzle the maple soy glaze over them and toss to coat. Top with spiced pecans and chopped peppadews. Serve warm.