Sautéed Brussels Sprouts with Pecans

su-Sautéed Brussels Sprouts with Pecans
Photo: Iain Bagwell; Styling: Kevin Crafts
Total Time 20 mins
AuthorDorothy Clement-Tenero, Bremerton, WA

The pecans add a bit of sweetness to these brussels sprouts from Sunset reader Dorothy Clement-Tenero, Bremerton, WA.

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
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories123
% Daily Value *
Total Fat 9g12%
Saturated Fat 26g130%
Cholesterol 7.6mg3%
Sodium 141mg7%
Total Carbohydrate 9.7g4%
Dietary Fiber 4.2g15%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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
Sautéed Brussels Sprouts with Pecans
IngredientsDirections

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