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Brussels Sprouts with Toasted Pecans Recipe

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The Brussels sprouts carry a slight lemon flavor that blends nicely with the roasted pecans.
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Servings:
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Ingredients
  • 1/2 cup pecans, coarsely chopped
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon salt, more to taste
  • 2 pounds Brussels sprouts trimmed, cut in half
  • 1/2 tablespoon minced garlic - 2 small cloves
  • 2 teaspoons lemon juice
  • black pepper to taste
Directions
PREP
20 mins
COOK
10 mins
READY IN
30 mins
  • Preheat oven to 350°. Place rack in the middle of the oven.
  • Melt 1 tablespoon of butter in a medium skillet.
  • Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes)
  • Sprinkle with 1/4 teaspoon salt.
  • Place in bowl to cool.
  • Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes)
  • May be steamed instead if desired.
  • Transfer the Brussels sprouts to a bowl of ice water to stop cooking.
  • Drain and lay out on paper towels to dry off excess moisture.
  • Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes.
  • Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes)
  • Add lemon juice, pepper and 1/2 teaspoon of salt.
  • Stir in pecans and serve warm.
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