"No one in our family enjoyed brussels sprouts until I served this simply delicious saute," writes Juanita Haugen of Pleasanton, California. "Now it's a favorite at our holiday get-togethers. For a fun alternative, substitute chestnuts for the pecans if you can find them at your grocery store."
Featured In: The 13x9 Thanksgiving
- 1 pound brussels sprouts, halved
- 1/2 pound pecan halves
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute brussels sprouts and pecans in butter for 5-7 minutes or until crisp-tender. Sprinkle with salt and pepper. Yield: 6 servings.
Originally published as Brussels Sprouts with Pecans in Light & Tasty December/January 2003, p16
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