Brussels Sprouts with Pecans and Ginger Honey Sauce Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

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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Servings:

Ingredients

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

Directions

PREP

15 mins

COOK

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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