- 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
Reviewed Apr. 21, 2016
"I love Brussel Sprouts and this is a great recipe, I used toasted pecans and it was wonderful."
Reviewed Jan. 18, 2009
"An easy, different, very delicious side dish."