Roasted pecans add crunch while complimenting the earthy, slightly sweet flavor or Brussels sprouts. If you don't have pecans on hand, hazelnuts make a great substitute. See the recipe for Sauteed Brussels Sprouts with Pecans ». André Baranowski

This recipe comes from the Bear Cafe in Bearsville, New York. They occasionally substitute roasted hazelnuts for the pecans in this autumn side dish.

Sauteed Brussels Sprouts with Pecans Sauteed Brussels Sprouts with Pecans
These buttery, nutty vegetables are the perfect autumn side dish.
Yield: serves 6


  • 14 cup shelled pecans
  • Salt
  • 1 12 lb. 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


  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 aside.
  2. Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and saute, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and saute, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.