Maple Glazed Brussels Sprouts with Spiced Pecans

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.

Brussels Sprouts:

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.

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!