Even my son will eat brussels sprouts when I make this side dish. I use pecans, but this English recipe is traditionally made with chestnuts.
- 1 pound fresh or frozen brussels sprouts, thawed and halved
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/4 cup chopped pecans
- Trim brussels sprouts and cut an x in the core of each. In a large saucepan, bring 1 in. water, salt and brussels sprouts to a boil. Reduce heat. Cover and cook for 8-10 minutes or until crisp-tender; drain. Sprinkle with pepper.
- Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until lightly browned. Add brussels sprouts; toss to coat. Yield: 4-6 servings.
Originally published as Nutty Brussels Sprouts in Country December/January 2003, p49
Reviews for Nutty Brussels Sprouts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review