Sautéed Brussels Sprouts with Pecans

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Sautéed Brussels Sprouts with Pecans

 

1/4 cup shelled pecans

salt

1 1/2 lbs. Brussels sprouts, trimmed

4 tbsps. butter

1 tbsp. olive oil

1 small yellow onion, peeled & chopped

2 cloves garlic, peeled & chopped

freshly ground black pepper, to taste.

 

Preheat oven to 400 degrees. Spread pecans out on a small baking sheet & toast

in oven until fragrant and deep brown, about 8 minutes. Meanwhile, bring a

medium pot of water to a boil over high heat. Add 2 generous pinches salt, then

add Brussels sprouts and boil until just tender when pierced with the tip of a

sharp knife, 3-5 minutes. Drain and set aside until cool enough to handle. Cut

brussels sprouts in half lengthwise and set aside. Heat butter & oil together in

large, heavy-bottomed skillet over med-high heat. Add onions and sauté, stirring

often, until golden, about 5 minutes. Add garlic and sprouts and sauté, stirring

often, until Brussels sprouts are golden brown in spots, about 5 minutes. Add

pecans and season to taste with salt and pepper. Yields 6 servings.