To celebrate the holidays this week, I’m making one of my seasonal favorites. Browned in a crunchy, toasted pecan butter, these brussel sprouts are simply divine yet sophisticated!

 

brussels-sprouts

 

INGREDIENTS
  • 2 cups brussels sprouts, halved
  • 1/3 cup pecans, chopped
  • 2 tbsp margarine, vegan (i.e. Earth Balance Buttery Spread, Original)
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice
  • salt and pepper to taste
INSTRUCTIONS
  1. Bring a large pot of salted water to a boil.
  2. Add Brussels sprouts to water and boil for 10 minutes. Drain and immediately rinse with cold water.
  3. In a medium sized skillet, heat margarine over medium heat. Add pecans and cook for 2 minutes or until mixture is fragrant.
  4. Add the brussels sprouts flat on the skillet and cook over medium-high heat until lightly browned. Toss and brown the other side.
  5. Add the brown sugar, lemon juice, salt, and pepper. Toss to combine.
  6. Spoon brussels sprouts into a serving dish and top with caramelized pecans.

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