Brussels Sprouts with Pecans and Ginger Honey Sauce Recipe

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Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table.
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  • 2 tablespoons honey
  • 2 tablespoons orange juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon McCormick® Ginger, Ground
  • 2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 cup pecan halves or pieces, toasted
15 mins
5 mins

1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.

2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.

3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.


To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.

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Nutrition (per serving)
Calories: 175 Calories
Fat: 11 Grams
Protein: 4 Grams
Cholesterol: 10 Milligrams
Carbohydrates: 15 Grams
Sodium: 400 Milligrams
Fiber: 4 Grams

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