Wednesday, April 23, 2008

Baby Brussels Sprouts with Buttered Pecans

For years I didn't touch Brussels sprouts, and then one day I was served at a restaurant. It was a side vegetable and I thought I should give it a try. I have been eating them since. If you use baby Brussels, which is completely different than the regular ones, I'm sure you will like them too if you never liked them:)

This recipe is from Gourmet, easy to make and great presentation as a side dish next to anything that you are serving.

Don't use frozen sprouts if you can help it, and when buying fresh choose the smallest ones possible.

The pecans work great in this recipe, but you can also try almonds. It's a completely different taste, but works just as well.

I hope you like this recipe:)


1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 lb baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F.

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Makes 6 to 8 servings.

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