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Sautéed Brussels Sprouts with Pecans

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Sautéed Brussels Sprouts with Pecans     Serves: 6

(Saveur magazine)


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.

 (Photo: Saveur Magazine)


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