Baby Brussels Sprouts with Buttered Pecans
You can never have too many side dish recipes, so give Baby Brussels Sprouts with Buttered Pecans a try. This gluten free, primal, and vegetarian recipe serves 8. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 130 calories. If you have pepper, pecan halves, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.
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.