Sauteed Brussels Sprouts With Pecans

Name: Sauteed Brussels Sprouts With Pecans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
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

Submitted by Pinay0618

"This recipe comes from the Bear Cafe in Bearsville, New York. They occasionally substitute roasted hazelnuts for the pecans in this autumn side dish."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 6

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

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.
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.