Dress up your sprouts this Christmas and make them the star of the show. Honey Mustard Sprouts with Toasted Pecans are a fabulously festive way to make sure everyone eats their share.
Honey Mustard Sprouts with Toasted Pecans
50g pecans
30 small or 15 large Brussels sprouts
1 tbsp rapeseed oil
3 long shallots, peeled and sliced
150 ml water
1 tbsp honey
1 tsp Dijon mustard
salt and pepper
Preheat the oven to 170C. Arrange the pecans on a baking sheet and toast for 5 minutes or until lightly golden or toast in a dry frying pan over a medium heat until fragrant. Set aside to cool.
Remove the tough outer leaves of the Brussels sprouts and trim the stems. Cut in half if large. Set aside. Whisk together the water, honey and mustard in a small bowl and set aside. Heat a medium frying pan until it feels hot when you hold your hand 3 inches away. Add the oil then shallots and sprouts.
Pan fry for a few minutes, until the sprouts begin to brown. Add the syrup mixture to the pan, reduce the heat to low and cover. Cook until the sprouts are tender and the liquid is reduced to a glaze, 10-12 minutes. Season with salt and pepper and spoon into serving bowl. Garnish with pecans and serve.