Baby Brussels sprouts are said to be much milder than regular sprouts and many people who don't like Brussels sprouts will find these to be very tasty. This recipe is especially yummy.
Photo By: Romulo Yanes
On a shallow baking pan, spread the pecan pieces in a single layer and bake in a preheated 350-degree oven (middle rack) about 10 minutes. Add 1/2 Tbsp butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
While the nuts are baking, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, about 5 to 6 minutes. Transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt the remaining 2-1/2 Tbsp. butter in a 12-inch heavy skillet over medium heat, add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.
NOTES: Pecans can be toasted and buttered a day ahead and kept at room temperature, covered.
Brussels sprouts can be boiled a day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.
If you can't find baby Brussels sprouts, you can use 2 lbs. regular Brussels sprouts, quartered.