candied pecan brussels sprouts with honey mustard
Veggies? Boring? Noooooo...
Ingredients
- 1 lb Brussels sprouts, halved
- 1 cup pecan halves
- 1/3 cup brown sugar
- 3 tbsp maple syrup
- 1 tbsp fresh rosemary, chopped
- 1 tsp cinnamon
- 1/2 tsp chili powder
- grated parmesan, to serve
honey mustard
- 1/4 cup mayonnaise (vegan or regular)
- 1/4 cup plain whole milk Greek yogurt
- 3 tbsp dijon mustard
- 2 tbsp honey
- pinch cayenne pepper, to taste
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- In a bowl, whisk together the brown sugar, maple syrup, rosemary, cinnamon, and chili powder. Set aside.
- Toss the Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange cut-side down on the baking sheet. Roast for 20 minutes until crisp and browning.
- Add the pecans to the baking sheet. Drizzle the brown sugar sauce over everything and carefully toss with a spatula until everything is well coated. Spread in a single layer and roast for 8-10 minutes longer, until the pecans are toasted and the sprouts very golden.
- To make the honey mustard, whisk together the mayonnaise, Greek yogurt, dijon, honey, and cayenne. Taste for salt and pepper.
- Plate the sprouts and pecans, topping with parmesan as desired. Serve with the honey mustard for dipping.
Notes
*To reheat: Brussels sprouts can be prepared up to 2 days ahead of time. To reheat, spread onto a lightly greased baking sheet. Bake at 350 for 10-12 minutes until warmed through and crisp.