Brussels Sprouts with Pecans

Brussels Sprouts With Pecans

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Lynette !


Brussels sprouts with the crunchiness of pecans and breadcrumbs.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 lb
    fresh brussels sprouts
  • 1 c
  • 1/4 c
    butter, divided
  • 1 1/2 Tbsp
    all=purpose flour
  • 3/4 c
    chicken broth
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    pecans, coarsely chopped
  • 1/2 c
    soft breadcrumbs

How to Make Brussels Sprouts with Pecans


  1. Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash the bottom of each sprout with a shallow X.
  2. Combine brussels sprouts and water in a medium saucpan; bring water to a boil over medium-high heat. Cover, reduce heat, and simmer 8 minutes or until the brussels sprouts are tender. Drain well, and set aside.
  3. Melt 2 tablespoons butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the chicken broth; cook over medium heat, stirring constantly until the mixture is thickened and bubbly. Add the salt and pepper; stir well.
  4. Add the reserved brussels sprouts and pecans; toss gently to coat evenly. Cook just until the brussels sprouts are thoroughly heated. Transfer to a serving bowl, and keep warm.
  5. Melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the breadcrumbs, and cook, stirring occasionally, 4 minutes or until golden brown. Sprinkle the breadcrumb mixture over brussels sprouts.

Printable Recipe Card

About Brussels Sprouts with Pecans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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