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Brussels Sprouts, Baby Carrots, & Pecans In Maple Sauce

A delectable side dish with crunchy sweet pecans, certain to make anyone enjoy their vegetables.

Brussels Sprouts, Baby Carrots, & Pecans In Maple Sauce

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Recipe by Jennifer Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

7

minutes
Cooking time

18

minutes
Calories

389

kcal

A delectable side dish with crunchy sweet pecans, certain to make anyone enjoy their vegetables.

Ingredients

  • 1-1/2 lbs fresh brussels sprouts, halved (trimmed of ends and outer leaves peeled)

  • 1 cup baby carrots, halved (lengthwise)

  • 1 cup pecan halves

  • 1/4 tsp chili powder

  • 3 tsp butter

  • 1/4 cup maple syrup

  • 2 tsp cider vinegar

  • 1/2 tsp salt

Directions

  • Place brussels sprouts and carrots in a large saucepan, cover with water.
  • Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  • Meanwhile, in a large skillet, sauté pecans and chili powder in butter for 2-3 minutes.
  • Drain vegetables, add to pecan mixture.
  • Stir in the maple syrup, vinegar and salt.
  • Cook and stir for 3-5 minutes or until brussels sprouts are tender. 
  • Serve with a slotted spoon.

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Nutrition Facts

4 servings per container

Serving Size1 servings


  • Amount Per ServingCalories398
  • % Daily Value *
  • Total Fat 26.8g 42%
    • Saturated Fat 4.3g 22%
  • Cholesterol 8mg 3%
  • Sodium 382mg 16%
  • Potassium 20mg 1%
  • Total Carbohydrate 36.1g 13%
    • Dietary Fiber 10.9g 44%
    • Sugars 18.1g
  • Protein 9.5g 19%

  • Calcium 8%
  • Iron 19%
  • Vitamin D 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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