Ingredients

• 1/4 cup pecan halves
• 1/4 lb Brussels sprout
• 2 ounces white pearl onions, tip and root ends cut off
• 1/2 cup water
• 1/4 cup maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• salt and pepper

Instructions

1. Preheat the oven to 350 degrees F.

2. Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.

3. Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.

4. Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.

5. In a small bowl combine the water, maple syrup and mustard and whisk.

6. Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.

7. Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.

8. Stir in the pecans, add the salt and pepper and serve while hot.