Brown Butter and Maple Brussels Sprouts with Pecans

Preheat oven to 375 F.

Place pecans on a baking sheet and bake in the preheated oven until they become fragrant, about 3 minutes. Remove from oven and, once cooled, chop them into small pieces.

Meanwhile, trim the wooded end off of the sprouts and slice them in half. Put them into a bowl. Toss with olive oil and season with salt and pepper.

Place sprouts, cut side down, on a baking sheet. Roast in the preheated oven for 15-20 minutes until browned.

When the sprouts have 5 minutes left to cook, heat a skillet to medium heat. Place butter in the skillet and whisk as it begins to melt. Continue to whisk. Butter should froth up. Once it does, let it continue to heat but don’t whisk it. You should begin to notice that it is taking on a golden brown color and begins to smell very nutty. Be very careful not to let it get too brown and burn. Once it is aromatic, remove the skillet from the heat. Stir in maple syrup and pecans. Season lightly with salt and pepper.

Toss the cooked sprouts in the butter sauce. Serve with a slotted spoon to ensure the extra sauce stays behind. Or don’t. I’ll love you either way.