Brussels Sprouts with Pecans

Brussels Sprouts With Pecans Recipe

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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


  • 1Wash brussels sprouts thoroughly, and remove discolored leaves. Cut off stem ends, and slash the bottom of each sprout with a shallow X.
  • 2Combine 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.
  • 3Melt 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.
  • 4Add 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.
  • 5Melt 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.

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About Brussels Sprouts with Pecans

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