Brussels Sprouts with Pecans from Cooking Light
Sometime last year while I was shopping at my favorite produce market, I decided it was time to try Brussels sprouts. I vaguely recall not liking them as a kid, but honestly can't tell you much else about them. I was also a bit of a picky eater, if it didn't look good I wasn't eating it... and honestly, when you look at these little tiny cabbages they are kinda funny looking. Of course, now I'm an adult and love finding new foods to try, so last year I made Brussels Sprouts with Bacon (of course, anything with bacon HAS to be good) and I tried a simple saute of them that was enjoyed by both My Husband and myself (recipe HERE).
So, when I saw them appear in my produce market again this year I decided it was time to reintroduce my kids to them. This time I went with a recipe I found on Cooking Light, Brussels Sprouts with Pecans.
The twist on this recipe was the addition of sugar which helped amp up the kid-friendly factor. I didn't find the sugar too overpowering at 1 1/2 tablespoons, it was just enough to add a touch of sweet. The combination of the softened Brussels sprouts and the crunchy pecans was nice and made me want to keep going back for more.
If you haven't tried Brussels sprouts since you were a kid, go ahead... try them again! Here are some more recipes that may entice you:
Dinners for a Year and Beyond - Maple Glazed Brussels Sprouts with Bacon
Sweetnicks - Pan-Roasted Brussels Sprouts
Please note that all photos and content belong to Patsy Kreitman (unless otherwise noted). If you want to use something please ask first.
So, when I saw them appear in my produce market again this year I decided it was time to reintroduce my kids to them. This time I went with a recipe I found on Cooking Light, Brussels Sprouts with Pecans.
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| From Family, Friends and Food |
The twist on this recipe was the addition of sugar which helped amp up the kid-friendly factor. I didn't find the sugar too overpowering at 1 1/2 tablespoons, it was just enough to add a touch of sweet. The combination of the softened Brussels sprouts and the crunchy pecans was nice and made me want to keep going back for more.
If you haven't tried Brussels sprouts since you were a kid, go ahead... try them again! Here are some more recipes that may entice you:
Dinners for a Year and Beyond - Maple Glazed Brussels Sprouts with Bacon
Sweetnicks - Pan-Roasted Brussels Sprouts
Please note that all photos and content belong to Patsy Kreitman (unless otherwise noted). If you want to use something please ask first.
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