Categories: Sides

Ingredients

• 1/2 cup pecan halves, coarsely chopped
• 1/4 cup butter
• 1 tbsp. olive oil
• 1 1/2 lbs. fresh Brussels sprouts, halved
• 2 tbsp. brown sugar
• 2 tbsp. sherry or unsweetened apple juice
• 2 tbsp. heavy whipping cream
• 2 tbsp. honey
• Black pepper

Directions

1. Preheat oven to 400. Place pecans in a 10-inch ovenproof skillet. Bake pecans until lightly browned, stirring occasionally, 5-7 minutes. Remove and set aside.

2. In the same pan, heat butter and oil over medium-high heat. Add the Brussel sprouts; cook and stir until crisp-tender, 8-10 minutes. Stir in the brown sugar, sherry and cream until blended. Top with pecans; drizzle with honey.

3. Bake, uncovered, until sprouts are browned and tender, 8-10 minutes. Sprinkle with pepper before serving.

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