Baby Brussels Sprouts with Wild Rice and Pecans

Baby Brussels Sprouts with Wild Rice and Pecans


The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing. Total Time: P0DT0H0M

Prep time: 
Cook time: 
Yield: 8 
Serving size: 8
Calories per serving: 292

Brussels sprout
2 cups wild rice 
3 tablespoons unsalted butter 
3/4 cup pecans 
coarse salt 
1 cup (5 ounces) red pearl onion, peeled and halved through root end 
1 pound baby brussels sprouts 
2 tablespoons sherry vinegar 
3 tablespoons pure maple syrup 
2 teaspoons Dijon mustard 

Brussels Sprouts

1. Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.

2. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.

3. Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.

4. Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.

5. In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.

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