Brussels Sprouts with Pecans and Ginger Honey Sauce

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

Servings: 6

Ingredients

  • 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.

TIPS AND TRICKS

To toast pecans: Place pecans in single layer on baking sheet. Bake in preheated 350ºF oven 8 to 10 minutes or until lightly toasted.

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(per Serving)

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