BABY BRUSSELS SPROUTS WITH BUTTERED PECANS
Photo By: Romulo Yanes
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- 1/2 c
- pecan halves
- 3 Tbsp
- unsalted butter, separated
- 3/4 tsp
- salt, separated
- 2 lb
- baby brussels sprouts, trimmed
- 1/2 Tbsp
- minced garlic
- 1 tsp
- fresh lemon juice
- 1/4 tsp
- black pepper
1On 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.
2While 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.
3Melt 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.
4NOTES: 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.