Roasted Brussels Sprouts With Candied Pecans | CaribbeanPot.com

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are a healthier option, while sunflower seeds are budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is healthier, while red wine vinegar is typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is a healthier fat, while vegetable oil is more economical.

Preheat the oven to 400°F (200°C).

Wash the brussels sprouts, trim any discoloration, and cut them in half.

In a mixing bowl, combine 2 tablespoons of olive oil, salt, black pepper, 1 clove of minced garlic, and 1 tablespoon of honey.

Mix the ingredients together to combine.

Add the halved brussels sprouts to the bowl and toss them with the mixture using your hands.

Spread the brussels sprouts on a baking sheet in a single layer.

Place the baking sheet on the middle rack of the preheated oven and roast for 20 minutes, stirring halfway through.

While the brussels sprouts are roasting, prepare the candied pecans by heating a skillet over low heat.

Add dark brown sugar, a splash of vanilla extract, a splash of orange extract, a pinch of salt, and a splash of water to the skillet.

Turn the heat to medium and stir until the sugar melts and begins to caramelize.

Add 2 cups of whole pecans to the skillet and toss to coat them in the caramel.

Pour the coated pecans onto a parchment-lined cookie sheet and spread them out evenly to cool.

Once cooled, you can chop the pecans if desired and store them in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens