Brussels Sprouts With Pecans And Ginger Honey Sauce

Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table.

Ingredients:

   2 tablespoons honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon McCormick® Ginger, Ground

2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

1/2 cup pecan, halves or pieces, toasted 

Directions:

1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.

Cooking Tips: To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.