f you are looking for a different vegetable side dish, this one is for you. Your kids might even like to eat these Brussels sprouts!

INGREDIENTS:
1 1/3 Cups Chopped Toasted Pecans
8 Tablespoons Butter, softened
6 Tablespoons Genuine Maple Syrup
Salt
Pepper
4 Pounds Brussels Sprouts, trimmed
4 Tablespoons Canola Oil

DIRECTIONS:
– Position a rack in the middle of the oven and pre-heat to 450° F.
– In a small bowl, stir together the pecans, butter, maple syrup and season to taste with salt and pepper. On a sheet pan, toss together the brussels sprouts and canola oil. Season to taste with salt and pepper.
– Roast the brussels sprouts, shaking the pan and rolling them around every 5 minutes to promote even cooking, until they are richly browned and tender, 20 to 25 minutes total.
– Transfer the brussels sprouts to a large bowl. Top with the butter mixture and toss to mix. Serve hot.

PRESENTATION NOTES:

Serve in a flat casserole dish so that the sprouts will be coated with the sauce whenever stirred and served. Top with extra chopped toasted pecans, if desired.