Roasted Brussel Sprouts with Maple Pecan Dressing
4 cups (450g or 1 pound) brussel sprouts, trimmed and halved lengthwise
1 small red/spanish onion, cut into wedges, leaving the root end intact
2-3 tbsp olive oil
Salt and black pepper
1/4 cup chopped pecans
3 tbsp maple syrup
3 tbsp orange juice
1/2 tsp dijon mustard
1 tsp soy sauce
- Preheat oven to 230C (450F). Toss brussel sprouts and onion wedges with oil, and season with salt and pepper. Lay them out in a single layer (cut-side up) on a lined baking tray. Bake in oven for 15-20 minutes, turning once, until they are slightly browned and crisp.
- In the meantime, combine ingredients for dressing and place them in a saucepan. Bring to a boil and simmer gently until it starts to reduce. Add pecans and continue to simmer until the sauce thickens to a syrup. Remove from heat and set aside.
- When the brussel sprouts and onions are cooked, remove them from the oven immediately and place in a bowl. Toss with the maple pecan dressing. Serve with steak and mash potatoes or whatever you like! Or just enjoy it on its own!