Roasted Brussel Sprouts With Honey and Pecans

Unlike most people, I LOVE brussel sprouts. I think it's because I love minature things...fun size candy bars, shorty bottles of beer, you know, standard food group fare. Brussel Sprouts are like itty-bitty cabbages and they make me happy. Sort of like tiny candy bars and beer. I'm crazy like that. Anywho, I was making up my weekly dinner menu and I found a bag of brussel sprouts just waiting for me...I could hear them scream "Eat me! No one likes me and I know i smell like sulphur when I am overcooked, but I am good for you!" To which I replied, "You had me at 'eat me', brussel sprouts, you had me at 'eat me'."

For this delicious recipe you will need:

• 12-14 fresh brussel sprouts
• 2 cloves of garlic-minced
• 2 Tbsp honey
• Olive Oi
• Sea salt
• Toasted pecans or walnuts (optional)

Prep time: 20 minutes

Cook time: 5 minutes

Total time: 25 minutes

Even though I love brussel sprouts, my kids are like "meh". My son, Henry even said "Well, mommy, I think they look like baby cabbages and that is cute and all, but yeah, I am not impressed with the taste." Seriously, dude? You are 6! He talks like he is a guest judge on some Food Network show. In an effort to fool my very own Alton Brown, I decided to chop up the brocoli into ribbons.

Step 1. Cut each sprout in half lengthwise.

Step 2. Thinly slice each half of the sprout so the leaves just become little ribbons of deliciousness.

You can chop up the sprouts earlier in the day and store in a sealed container in the fridge.

Fun fact: Brussel sprouts are an excellent source of vitamins A, C (way more than those know-it-all oranges), and K as well as beta carotene, folic acid, iron, magnesium and fiber. They are also high in selenium, which is associated with reduced risk of certain cancers, as well as increased um, male virility...you can use the latter tidbit as you see fit.

Another step you can do ahead of time is to roast your nuts-if you decide you want to add them to your recipe. They are not required, but the delicious taste of roasted pecans compliments the subtle sweetness of the honey.

Step 1: Preheat your oven to 400 degrees and place your pecans (or walnuts) on a baking sheet.

Step 2: Pop said baking sheet in the oven and watch closely-pecans burn easily.

Step 3: Remove your nuts from the oven when they start to smell aromatic-about 5 minutes.

Step 4: Cool your nuts.

If you roasted ahead of time, you can store your cool roasted nuts in ziploc bag until needed.

Pecan fun fact: Pecans provide nearly 10% of the daily dose of zinc. When you are lacking in zinc, your body may have difficulty producing testosterone, which is a key hormone in initiating sexual desire in both men and women. Sooo combined with the brussel sprouts and their high levels of selenium and the boost that pecans give you with their zinc and well, whoever said oysters were an aphrodisiac never met my friends brussel sprout and pecan!

P.S. Honey is also said to be an aphrodisiac. Badda-bing!

So, who is ready to start cooking? Other than being a tasty side, this recipe can be whipped up in mere minutes.

Step 1: In a saucepan on medium, add the olive oil and garlic.

Step 2: When the garlic starts to smell delicious, add in the sprouts.

Step 3: Saute sprouts until they are bright green.

Step 4: Mix in the honey and sea salt. Remove from heat and top with roasted nuts.

That's it. Seriously, less than 5 minutes is all it takes to make this dish come to life! The next time you are at the farmer's market and spot some sprouts, pick'em up and make it happen! You won't be sorry.