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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Even my son will eat brussels sprouts when I make this side dish. I use pecans, but this English recipe is traditionally made with chestnuts. Ingredients:
1 pound fresh or frozen brussels sprouts, thawed and halved |
1 cup water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons butter |
1/4 cup chopped pecans |
Directions:
1. Trim brussels sprouts and cut an x in the core of each. In a large saucepan, bring 1 in. water, salt and brussels sprouts to a boil. Reduce heat. Cover and cook for 8-10 minutes or until crisp-tender; drain. Sprinkle with pepper.
2. Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until lightly browned. Add brussels sprouts; toss to coat. Yield: 4-6 servings.
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