Sauteed Brussels Sprouts With Pecans |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from the Bear Cafe in Bearsville, New York. They occasionally substitute roasted hazelnuts for the pecans in this autumn side dish. Ingredients:
1/4 cup shelled pecans |
salt |
1 1/2 lbs brussels sprouts, trimmed |
4 tablespoons butter |
1 tablespoon olive oil |
1 small yellow onion, peeled and chopped |
2 cloves garlic, peeled and chopped |
freshly ground black pepper |
Directions:
1. Preheat oven to 400°. Spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes. Meanwhile, bring a medium pot of water to a boil over high heat. Add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 3–5 minutes. Drain and set aside until cool enough to handle. Cut brussels sprouts in half lengthwise and set aside.
2. Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and sauté, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.
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