- 1 pound fresh or frozen brussels sprouts, thawed and halved
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter or margarine
- 1/4 cup chopped pecans
- In a saucepan, bring brussels sprouts, water and salt to a boil. Reduce heat. Cover and simmer for 6-8 minutes or until crisp-tender; drain. Sprinkle with pepper; keep warm.
- In a skillet, heat 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.
Reviews forNutty Brussels Sprouts
"I love Brussel Sprouts and this is a great recipe, I used toasted pecans and it was wonderful."
"An easy, different, very delicious side dish."