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.
15m
PREP TIME
5m
COOK TIME
175
CALORIES
8
INGREDIENTS
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.
15m
PREP TIME
5m
COOK TIME
175
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon soy sauce
- 1/2 teaspoon McCormick® Ground Ginger
- 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
INSTRUCTIONS
- 1 Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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