I know it sounds like an unusual combination, but trust me, it works.
The pungent sprouts are mellowed by the sweetness of the honey, and the warm pecans add a nice crunch.
Start by slicing the ends off of each sprout and cutting them in half.
Drizzle on about 2 tablespoons of grapeseed, or olive oil.
Just enough to coat each sprout.
Toss in a good-sized pinch of kosher salt and ground pepper.
Gently stir the sprouts to coat them in oil, but be careful not to stir too vigorously as to break them apart.
Turn the sprout out on to a cookie sheet to roast.
I like to line the pan with non-stick aluminum foil. It makes it easier to turn them without breaking them up.
Run them into a preheated oven at 400′ for about 20 to 30 minutes, using a spatula to turn them half way through cooking.
While they’re cooking, add 1 tablespoon of butter to a small saucepan, followed by 1 tablespoon honey. Warm the honey butter on low heat until combined.
Add 1/4 cup of chopped pecans to a small cookie sheet and run them in the 400′ oven for about 4 to 5 minutes.
Pour on the honey butter.
And the toasted pecans.
the wanna be country girl – Caroline