Roasted Brussel Sprouts with Spiced Candied Pecans
Brussel sprouts will cook quicker when cut in fourths, with each edge caramelizing a bit. The spiced candied pecans add a touch of crunch and sweetness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Baking pan
- Silpat liner
- Parchment paper
- Mixing bowl
- Whisk
- Oven
- Pairing knife
- Cutting board
- Baking sheet
- Measuring cup
- Measuring spoon
- Spoon
- Airtight glass container
- Cooking spray
- Kitchen towel
Ingredients
- 2 pints brussels sprouts (about 2 pounds)
- 4 teaspoons neutral oil (such as expeller pressed safflower oil)
- 2 teaspoons fresh garlic (peeled and minced)
- 3 tablespoons chicken stock (or vegetable stock)
- ½ teaspoon sea salt
- ¼ teaspoon fresh cracked black pepper
- 1 large egg white
- 1 cup pecan halves
- ¼ teaspoon sea salt
- ½ teaspoon cajun seasoning
- ¼ teaspoon cinnamon
- 3 tablespoons pure cane sugar
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