Brussels sprouts with pecans and honey is a cast iron skillet brussels sprout recipe that is a little sweet, nutty with a light cream sauce that is topped off with a drizzle honey.
Place the pecans in a large cast iron skillet. Bake in a 400° oven until lightly browned for 5-7 minutes. Then remove and pour the pecans on a plate to set aside.
In the same pan, heat butter and oil over a medium-high heat. Add the Brussels sprouts and cook for 8-10 minutes until they are tender and crispy around the edges.
Stir in the brown sugar, white wine, and cream into the Brussels sprouts. Season with salt and pepper.
Bake in the 400° oven until the Brussel sprouts are tend and browned, about 8-10 minutes.