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Roasted Brussel Sprouts with Spiced Candied Pecans

Brussel sprouts will cook quicker when cut in fourths, with each edge caramelizing a bit. The spiced candied pecans add a touch of crunch and sweetness.

A wonder fall side dish, perfect for Thanksgiving
A wonder fall side dish, perfect for Thanksgiving

A wonder fall side dish,  perfect for Thanksgiving


2 pints brussels sprouts, about 2 pounds

4 teaspoons neutral oil, such as expeller pressed safflower oil

2 teaspoons fresh garlic, peeled and minced

3 tablespoons chicken stock, or vegetable stock

½ teaspoon sea salt

¼ teaspoon fresh cracked black pepper


1 large egg white

1 cup pecan halves

¼ teaspoon sea salt

½ teaspoon cajun seasoning

¼ teaspoon cinnamon

3 tablespoons pure cane sugar



Prepare the Candied Pecans:
Line a baking pan with a silpat liner or parchment paper to fit. Place the egg white in a medium sized bowl, beat with a whisk until very white and creamy, about 1 minute. Add the pecans, sea salt, Cajun seasoning, cinnamon and 2 T. sugar. Mix all well to coat the nuts. Spray the pan with oil. Spread the seasoned nuts on pan, evenly, in a single layer. Sprinkle with the last 1 T. sugar. Bake in the oven until golden brown, about 10 minutes. Remove from the oven. As the nuts cool, they will harden. Store them in an airtight container when cooled. Can make up to a week in advance.


Roast the Brussel Sprouts:
Trim the brussels sprouts with a pairing knife, pull off any discolored leaves and discard. Wash and dry them. Cut each brussels sprout into four wedges, or if they are small, halve them.


Preheat the oven to 425 degrees. Add the brussel sprouts, oil, salt and pepper to a rimmed sheet pan. Mix gently to combine.
Lay the sprouts a single layer and roast for 5 minutes.
Remove from the oven, add the garlic and broth, give a toss. Place back in the oven for just 5 minutes.
The brussel sprouts will be tender crisp, and caramelized around the edges.


Serve the brussels sprouts with spiced candied pecans on top.
To make ahead: Reheat the brussel sprouts until warmed through, but not overcooked. Add the pecans before serving.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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