Baby Brussels Sprouts with Buttered Pecans

Ingredients for Baby Brussels Sprouts with Buttered Pecans

• 120ml pecan halves, cut crosswise into thirds

• 3 tablespoons unsalted butter

• 3/4 teaspoons salt

• 900g baby Brussels sprouts, trimmed

• 1/2 tablespoons minced garlic

• 1 teaspoon fresh lemon juice, or to taste

• 1/4 teaspoons black pepper

How to make Baby Brussels Sprouts with Buttered Pecans

Put oven rack in middle position and preheat oven to 177°C.

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 tablespoons butter and 1/4 teaspoons salt to nuts and toss until butter is melted and nuts are coated.

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.

Melt remaining 40ml 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 teaspoons salt, then stir in pecans and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.