This is a sponsored post, all opinions are my own.
Delicious butter glazed Brussels sprouts with candied pecans, the perfect holiday side dish.
I am a huge fan of simple sides during the holidays, but a simple side that has a huge flavor impact is even better. These Brussels sprouts are one of my go to dishes when I want something easy and tasty. Especially if I am serving a holiday crowd.
The holidays are supposed to be fun and amazing, not stressful. But sometimes we get in a hurry and make them harder on ourselves then they need to be. The last thing you want during this already busy season is to get sick from some foodborne illness, or worse make family and friends sick by serving them foods that weren’t properly prepared or stored.
So today I am not only going to share this awesome and easy Brussel Sprouts recipe but some tips for preventing foodborne illness while doing all of your holiday cooking.
Fortunately there are several things you can do to avoid this. While the entire food chain, from growers to manufacturers, distributors, grocers, and consumers, all play a role in food safety, there are four specific things you can do to help prevent foodborne illness during the holidays:
Food Safety While Cooking Brussel Sprouts
Clean
Wash your hands before and after handling food, cutting surfaces, counters, etc. to reduce the risk of spreading bacteria.
Separate
Don’t cross contaminate. Keep meats and produce separate in the shopping cart and fridge. Don’t cut meat and produce on the same cutting board, and always use a fresh plate when going from raw meats to cooked!
Cook
Always cook your foods to the correct internal temp to kill bacteria!
Chill
Refrigerate food quickly– within two hours of your meal — to help stop the growth of bacteria on cooked foods. Don’t overstuff your fridge, it needs airflow.
Practice the Fight BAC Core Four: Clean, Separate, Cook and Chill to reduce risk of foodborne illness. Be sure to check out storyofyourdinner.org to find animated videos and kid-friendly downloadable placemats that emphasize food safety and can help you have a fun, safe, holiday season!
Brussels Sprouts Recipe Candied Pecans Butter Glaze
Ingredients
For the Brussels Sprouts
- 4 cups water
- 5 TBS Salt
- 1 lb Brussels Sprouts bottoms trimmed and brussels sprouts cut in half lengthwise
- Bowl of Ice and Water
For the Candied Pecans
- 1/2 cup Pecans chopped
- 1 TBS Brown Sugar
- 1/2 tsp White Sugar
- 1 TBS Water
For the Glaze
- 1/4 cup Chicken broth or stock
- 3 TBS Butter
- 1 TBS Chives Minced
- 1 tsp Vinegar
Instructions
- Start by washing your hands with warm water and soap for at least 20 seconds
- before and after handling food.
- Wash your cutting boards and countertops with hot soapy water.
- Rinse chives under running tap water. Blot dry with clean cloth towel or paper
- towel.
For the Brussels Sprouts
- Rinse whole Brussels sprouts under running tap water while rubbing with fingers.
- Blot dry with clean cloth towel or paper towel.
- Trim Brussels sprouts and cut them in half lengthwise.
- Bring water and salt to a boil in a small pot and add cleaned and trimmed brussels sprouts to the pot.
- Cook 6-7 minutes until tender but not soggy.
- Strain Brussels sprouts and then dump them into the ice bath. (This will retain their bright green color and stop the cooking process so they don't get mushy).
- Refrigerate Brussels sprouts.
For the Candied Pecans
- Wash the now emptied pot with soap and warm water. Combine pecans, sugars and water over medium heat.
- Stir together until the sugars have begun to dissolve and the water has evaporated (about 3 minutes).
- Set aside in bowl.
For the Glaze
- In the emptied pot, combine broth and butter over medium heat.
- As the butter melts, broth and butter will meld together to create an almost creamy looking mixture. (If the butter starts to separate from the broth, add a tablespoon or two more broth.)
- When it looks creamy, add the chives and vinegar and quickly stir together.
- Re-strain your Brussels sprouts, and immediately combine them with the glaze.
- Place everything in a serving dish. When ready to serve, top with candied pecans.
- Enjoy immediately, or refrigerate until ready to serve!
- Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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