Prep time: 10 minutes
Cook time: 30 minutes
Yields: 4 servings
- 2 lbs. brussels sprouts, stems removed and halved
- 3 tablespoons olive oil
- 2 tablespoons Sweet Like Syrup
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup pecan halves
Step 1: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Step 2: In a large bowl, add the cleaned, stems removed and halved brussels sprouts, olive oil, Sweet Like Syrup, red wine vinegar, salt, and pepper.
Step 3: Toss it to coat well. Transfer the brussels sprouts to the baking sheet and roast for about 25 minutes until it becomes golden brown.
Step 4: In the same bowl with left over juice, add pecan halves and toss to coat well.
Step 5: Remove the brussels sprouts from oven, give a rough mix and further add tossed pecans to the baking sheet, return to the oven and bake for 5 more minutes until the pecans become crisp.
Step 6: Remove the baking sheet from oven and let it cool over the countertop for 5 minutes. Serve immediately as sides.