this is great way to have kid eat their brussel sprouts! i have served this to my non vegetable eating nephews and they actually asked for more. the secret to getting rid of the bitter taste is too have your water as salty as the ocean. you oourse, may want to modify your sodium content. happpy thanksgiving!
Sauteed Brussels Sprouts with Pecans
This recipe comes from the Bear Cafe in Bearsville, New York. They occasionally substitute roasted hazelnuts for the pecans in this autumn side dish.
Credit: André Baranowski
INGREDIENTS
¼ cup shelled pecansSalt
1 ½ lbs. brussels sprouts, trimmed
4 tbsp. butter
1 tbsp. olive oil
1 small yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
Freshly ground black pepper
INSTRUCTIONS
1. Preheat oven to 400°. Spread pecans out on a small baking sheet and 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 soft 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 aside2. Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and sauté, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.
Ratings & Reviews (4)
Needed much more cooking--too tough. Boiling for one minute is not enough! Here are my recommended changes. Boil the 16 sprouts cut in half for 5 full minutes and when sauteeing them with the shallots and garlic, cover your pan to allow for more cooking of the sprouts! Otherwise, this was pretty good.
very good.
It says to boil them for 3 - 5 minutes, not one minute. Then cut in half and saute for 5 minutes.
Sauteed Brussels Sprouts with Pecans
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