Food recipes
Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce
Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce Ingredients: brussels sprouts, raw carrots, raw nuts, pecans spices, chili powder butter, without salt syrup, maple, canadian vinegar, cider salt, table Dire...
Brussels Sprouts, Baby Carrots, and Pecans in a Maple Sauce
Ingredients:
brussels sprouts, raw
carrots, raw
nuts, pecans
spices, chili powder
butter, without salt
syrup, maple, canadian
vinegar, cider
salt, table
Directions:
Place brussels sprouts and carrots in a large saucepan ;cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes.
Drain vegetables;add to pecan mixture.
Stir in the maple syrup , vinegar and salt.
Cook and stir for 3-5 minutes or until brussels sprouts are tender.
Serve with a slotted spoon.
Ingredients:
brussels sprouts, raw
carrots, raw
nuts, pecans
spices, chili powder
butter, without salt
syrup, maple, canadian
vinegar, cider
salt, table
Directions:
Place brussels sprouts and carrots in a large saucepan ;cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes.
Drain vegetables;add to pecan mixture.
Stir in the maple syrup , vinegar and salt.
Cook and stir for 3-5 minutes or until brussels sprouts are tender.
Serve with a slotted spoon.