Brussels sprouts really meld with the deep flavors of molasses and bourbon in this hearty side dish. More please.

INGREDIENTS

• 1lb Brussels sprouts, halved and ends trimmed
• 1 medium sweet potato in 1/2 inch cubes
• 1/2 cup of pecan pieces
• 2 Tbsp SANTÉ Butter Extra Virgin Olive Oil
• Salt & Pepper
• 1/2 tsp Cinnamon
• 1/3 cup Rufus Teague Whiskey Maple BBQ Sauce

DIRECTIONS

1. Toss Brussels sprouts, sweet potatoes and and pecans with olive oil.
2. On a baking sheet coated with non stick cooking spray, place mixture in single layer.
3. Sprinkle with salt, pepper and cinnamon.
4. Roast for 20-25 minutes on 425º flipping half-way thru.
5. Remove and drizzle with BBQ Sauce.
6. Mix well and place back in oven for 3 minutes to glaze.
7. SANTÉ! 

~ Recipe courtesy of our friends at RUFUS TEAGUE.