Sautéed Brussels Sprouts with Pecans
Photo: Iain Bagwell; Styling: Kevin Crafts
The pecans add a bit of sweetness to these brussels sprouts from Sunset reader Dorothy Clement-Tenero, Bremerton, WA.
How to Make It
Step 1
1
Quarter brussels sprouts. Heat oil and melt butter together in a large frying pan over medium-high heat. Add brussels sprouts and cook, stirring often, until tender and starting to brown, about 5 minutes. Sprinkle with salt and pepper. Transfer to a serving dish and sprinkle with pecans.
Step 2
2
Note: Nutritional analysis is per serving.
Ingredients
1 pound brussels sprouts, trimmed
1 tablespoon each olive oil and butter
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons chopped toasted pecans
Directions
Step 1
1
Quarter brussels sprouts. Heat oil and melt butter together in a large frying pan over medium-high heat. Add brussels sprouts and cook, stirring often, until tender and starting to brown, about 5 minutes. Sprinkle with salt and pepper. Transfer to a serving dish and sprinkle with pecans.
Step 2
2
Note: Nutritional analysis is per serving.
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