+GF +SF
This is my favorite way to eat Brussels sprouts—it turns sprout haters into sprout lovers. The secret is the sweet and smoky flavor. —KH
SERVES 4
4 cups (400 g) sliced or shredded Brussels sprouts
½ cup (120 ml) water
1½ tsp (7 ml) liquid smoke
2 tbsp (30 ml) maple syrup
¼ cup (27 g) pecan pieces, toasted
Salt, to taste
Add the Brussels sprouts and water to a large sauté pan and heat over medium-high heat. Once the water starts to dissipate, add the liquid smoke and maple syrup, and cook until the Brussels sprouts are tender and the pan is almost dry, about 5 to 10 minutes.
Toss in the pecans and add salt to taste. Serve as a side dish or a warm salad.