BRUSSELS SPROUTS
WITH TOASTED
PECANS
ACTIVE: 40 min l TOTAL: 40 min
SERVES: 6
½ cup chopped pecans
2 pounds brussels sprouts,
halved
4 tablespoons unsalted butter
½ teaspoon seasoned salt
2 tablespoons packed
light brown sugar
½ teaspoon freshly ground
black pepper
- In a large skillet, toast the
pecans over medium heat until
fragrant and lightly browned,
about 8 minutes. Remove from
the pan and set aside. - Meanwhile, remove any wilted
outer leaves from the brussels
sprouts and cut off the stems.
Soak the sprouts in cold water
and drain well.
3. Using the same skillet,
melt the butter over medium
heat until bubbly. Add
the brussels sprouts and
seasoned salt. Stir and
cook, tossing frequently,
until barely tender,
12 to 15 minutes.
4. Add the brown sugar,
pepper and reserved
pecans to the skillet.
Toss the brussels sprouts
to coat and cook, stirring
frequently, until the
sugar is melted and the
brussels sprouts are
coated in the melted
sugar and pecans, about
2 more minutes. Transfer
to a warm serving dish
and serve immediately.
B. said these
brussels sprouts
would win over any
sprout hater! They
have great sweetness
and crunch from
the brown sugar
and pecans.