Brussel Sprouts in Pecan Sauce
Submitted by comgraph
Tender brussels sprouts drizzled with browned butter and toasted pecans. A 20-minute side dish with only 4 ingredients that turns sprout skeptics into believers.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minSometimes the simplest side dishes steal the whole show.
Boiled brussels sprouts get a luxurious finish here: butter browned until it smells nutty and warm, then tossed with toasted pecans that add crunch to every bite.
Four ingredients, twenty minutes, and you’ve got a side that earns its place next to roast chicken, grilled pork chops, or a holiday turkey.
Pro Tips
- Watch that butter closely once it starts foaming. You want golden brown, not black. The line between “toasty” and “burnt” is about 30 seconds.
- Cut larger sprouts in half so they cook at the same rate as the small ones.
- For extra depth, squeeze a little lemon juice over the finished dish right before serving.
Ingredients
Directions
Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes.
Drain.
Keep warm.
Heat the butter in small saucepan and brown the pecans; do not let them burn.
Pour the pecans over the Brussel Sprouts and eat.
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