Glazed Brussels Sprouts Recipe

Ingredients

1 pound fresh brussels sprouts, halved1/2 cup fresh baby carrots, halved1 cup pecan halves1/4 teaspoon chili powder3 tablespoons butter1/4 cup maple syrup2 teaspoons cider vinegar1/2 teaspoon salt

Preparation

Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.

Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.