Brought to you by the kitchen at Chesterfield Restaurant, this recipe for Maple Glazed Brussels Sprouts with Spiced Pecans is perfect for fall! Don’t feel like cooking? Enjoy a candlelight meal at our New Hampshire Restaurant for an unforgettable dining experience.
Cut bottom core off of 4 cups Brussels sprouts. Blanche in salted water until tender. Drain and immerse in an ice bath to stop the cooking process. Saute sprouts in 3 tablespoons butter and 3 tablespoons maple syrup. Garnish with spiced pecans.
- 6 tablespoons brown sugar
- 1 ½ teaspoons cinnamon
- Pinch cayenne pepper
- ½ teaspoon vanilla extract
- 1 ½ tablespoons water
- 2 teaspoons orange extract
- 1 teaspoon salt
- 2 cups roughly chopped pecans
Mix all ingredients except pecans in a saucepan and simmer for 3 minutes. Toss with pecans. Lay out on a parchment-lined sheet pan in one layer. Bake at 350 degrees until shiny. Enjoy!