Baby Brussels Sprouts with Buttered Pecans
Baby Brussels Sprouts with Buttered Pecans is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking.
Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.