Sauteed Brussels Sprouts with Pecans

Name: Sauteed Brussels Sprouts with Pecans
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 4 cup shelled pecans; Salt; 1 1 ⁄ 2 lb. brussels sprouts, trimmed; 4 tbsp. butter; 1 tbsp. olive oil; 1 small yellow onion, peeled and chopped; 2 cloves garlic, peeled and chopped; Freshly ground black pepper

Serves
serves 6

ANDRÉ BARANOWSKI

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 lb. brussels sprouts, trimmed
4 tbsp. butter
1 tbsp. olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
Freshly ground black pepper

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Instructions

Step 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.

Step 2

Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and saute, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and saute, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.