Sautéed Brussels Sprouts with Pecans Serves: 6
¼ cup shelled pecans
1 ½ lbs. brussel 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 brussel 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 sauté, stirring often, until golden, about 5 minutes. Add garlic and brussel sprouts and sauté, stirring often, until brussel sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.