Just a touch of Georgia cane syrup amplifies the sweetness achieved through caramelizing the natural sugars in the sprouts during the roasting process. Pecans and pecan oil provide texture and a nutty flavor that complements the crispy charred bits. Maple syrup or molasses will work too, but Georgia cane syrup has a deep, unique flavor all its own.
Serves 8
2 pounds Brussels sprouts, trimmed and halved, with loose leaves
2 tablespoons pecan oil
Salt and pepper
¼ cup pure cane syrup, maple syrup or molasses
2 tablespoons chopped toasted pecans (optional)
Preheat oven to 450 degrees.
In a bowl, toss Brussels sprouts with pecan oil, salt and pepper. Set bowl aside.
Arrange onto a rimmed baking sheet large enough to accommodate them in one layer.
Roast Brussels sprouts for 20 minutes, tossing halfway through the baking time, until the smaller leaves are crisp and the sprouts are beginning to brown in places.
Place syrup in a small microwave safe dish and heat for 1 minute. Remove sprouts from the oven. Transfer to the bowl, and toss with the hot syrup. Return Brussels sprouts to the pan and roast for 10 minutes more. Arrange on a serving dish, and sprinkle with the chopped pecans, if using. Serve immediately.
