Brussels sprouts, an unappreciated vegetable, are nutricious and low in calories. They are versatile in preparation; they can be roasted, boiled, sautéed or shaved in a salad. Whichever way you decide to prepare them, you won't be disappointed by their unique flavors.
Baby Brussels Sprouts with Buttered Pecans is a savory side dish. When browned, the Brussels sprouts magically transform into vegetable candy. A definite must for your meal.
Baby Brussels Sprouts
with Buttered Pecans
adapted from
Gourmet Holiday 2013
Ingredients
1/2 cup pecan halves, cut crosswise
into thirds
3 tbsp. unsalted butter, divided
2 lb Brussels sprouts, trimmed
1/2 tbsp. minced garlic
1 tsp. fresh lemon juice, or to taste
Directions
Preheat oven to 350 degrees F with rack in middle.
Spread pecan pieces in 1 layer in a shallow baking pan; bake until fragrant and a few shades darker, aboout 10 minutes. Add 1/2 tbsp. butter and 1/4 tsp. salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6 to 8 quart pot of boiling salted water, uncovered until just tendr, 5 to 6 minutes, then transfer to a bowl of ice water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tbsp. butter in a 12" heavy skillet over medium heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, 1/2 tsp. salt, and 1/2 tsp. pepper, then stir in pecans and serve.
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