3 pounds brussel sprouts, cut in half
2 large shallots, peeled and sliced into thin rings
1 cup pecans, shelled
1/2 egg white
1 tbsp cayenne pepper
1 tbsp sugar
1 tsp salt, plus additional salt & pepper to taste
Cooking oil (olive, grape seed , or avocado preferred)
For Spiced Pecans:
Preheat grill to 350-400 degrees. Combine egg white, cayenne pepper, sugar, and salt in a mixing bowl. Add shelled pecans and coat with the egg white mixture. Spread onto a grill topper or sheet pan and roast until golden brown, about 15-20 minutes.
For Brussel Sprouts:
Preheat grill and grill topper over medium heat. Combine brussel spouts and shallots in a bowl and lightly coat with cooking oil. Season with salt and pepper. Pour brussel sprouts and shallot mix onto the preheated grill topper, roasting until golden brown and tender. Return brussel sprouts to a bowl and adjust seasoning with salt and pepper to taste. Add toasted, spiced pecans, mix well and serve.