Total Time Prep Time: 15-20 min. Cook Time: 25-30 min Serves 6 servings
Indulge in the festive flavors of the season with our Spicy Brussels Sprouts with Pecans recipe. A perfect blend of toasted pecans, caramelized brown sugar, and tender Brussels sprouts, this holiday dish has a spicy twist that your guests will talk about all year, with Old Pueblo Poblano Salsa Ranchera. Serve up a side that's sure to impress and savor the taste of the holidays in every bite!
1/2 cup chopped pecans
2 pounds brussels sprouts, halved
4 tablespoons unsalted butter
1/2 teaspoon seasoned salt
2 tablespoons packed light brown sugar
1/2 teaspoon freshly ground black pepper
1 teaspoon Old Pueblo Poblano Salsa Ranchera
In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
Add the brown sugar, pepper, Old Pueblo Poblano Salsa Ranchera and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.