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Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table. Photo credit: Joanne Bruno from Eats Well with Others.
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon soy sauce
1/2 teaspoon McCormick® Ginger, Ground
2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoons butter
1/2 teaspoon salt
1/2 cup pecan pieces, toasted
Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.
To toast pecans: Place pecans in single layer on baking sheet. Bake in preheated 350ºF oven 8 to 10 minutes or until lightly toasted.
(Amount per serving)
Pet peeve of mine. Why rate a recipe if you haven't tried it. This one's a keeper.
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Looking Good , remarkable receipts,
going to try some of them.