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Baby Brussels Sprouts with Buttered Pecans

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Baby Brussels Sprouts with Buttered Pecans

Baby Brussels Sprouts with Buttered Pecans

amanda

Equipment

  • Chef's Knife

  • Cutting Board

  • Mixing Bowls

  • Baking Sheet

  • Oven

  • Digital Kitchen Scale

  • Butter Knife

  • Measuring Spoons & Cups

  • Oven Mitts

  • Salad Serveware Set

Ingredients

  • 1/2 cup pecan halves, cut crosswise into thirds

  • 3 tablespoons unsalted butter

  • 3/4 teaspoon salt

  • 2 pounds baby Brussels sprouts, trimmed

  • 1/2 tablespoon minced garlic

  • 1 teaspoon fresh lemon juice, or to taste

  • 1/4 teaspoon black pepper

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 350°F.
2

Instruction 2

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
3

Instruction 3

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
4

Instruction 4

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
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