1 pound brussels sprouts
2 ounces whole butter
4 ounces pecans, chopped
salt and pepper, to taste
Servings: 6
1. Trim the Brussels sprouts and mark an X in the bottom of each with a paring knife to promote even cooking.
2. Boil the sprouts in salted water until tender, approximately 10 minutes.
3. Drain and hold the sprouts in a warm place.
4. Heat the butter in a sauté pan until it turns nut brown; this is called beurre noisette. Add the pecans and toss to brown them.
5. Add the Brussels sprouts and toss to reheat and blend flavors. Adjust the seasonings and serve.
2 ounces whole butter
4 ounces pecans, chopped
salt and pepper, to taste
Servings: 6
1. Trim the Brussels sprouts and mark an X in the bottom of each with a paring knife to promote even cooking.
2. Boil the sprouts in salted water until tender, approximately 10 minutes.
3. Drain and hold the sprouts in a warm place.
4. Heat the butter in a sauté pan until it turns nut brown; this is called beurre noisette. Add the pecans and toss to brown them.
5. Add the Brussels sprouts and toss to reheat and blend flavors. Adjust the seasonings and serve.
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