Pecan Brussels Sprouts
Learn how to make delicious and healthy Pecan Brussels Sprouts by following an easy step by step recipe. Serves 1 person. Multiply by number of servings needed.
Ingredients
- 1/4 squash, peeled, roughly chopped
- 1/4 red onion, minced
- 2 cloves of garlic, minced
- 1 Tbsp butter
- Salt and pepper
- 4 oz Brussels sprouts, cleaned and halved
- 2 Tbsp pecans
- 1 Tbsp extra-virgin olive oil
- 1/2 Tbsp maple syrup
- 1 Tbsp goat cheese, crumbled
Instructions
- Preheat the oven 420°F/215°C.
- Bring a large pot of water to a boil. Add roughly a chopped squash and cook until soft, about 15 minutes.
- Spread Brussels sprouts and pecans on a lined baking sheet.
- Mix olive oil, maple syrup, salt, and pepper together in a small bowl. Drizzle this mixture over the Brussels sprouts and pecans. Toast in upper third of oven, about 10 minutes. Stir and toast until the Brussel sprouts are gently charred and pecans are browned and fragrant, about 10 more minutes.
- While the Brussels sprouts are being roasted and the squash is being cooked, heat olive oil in a small pot and sauté the onion and garlic cloves until tender. Melt a tablespoon of butter in the same pot and set aside.
- Remove the cooked squash from the heat, drain, and transfer to a blender. Add onion, garlic cloves, and butter. Mix until creamy.
- Spread the squash mixture on a dinner plate and top with pecans, brussels sprouts, and goat cheese crumbles. Sprinkle with salt and pepper.
