Baby Brussels Sprouts with Buttered Pecans

From the kitchen of Carly

Tender baby Brussels sprouts tossed with nutty buttered pecans and bright lemon. Simple enough for weeknight dinner, refined enough for the table. Garlic and fresh cracked pepper round out a side dish that actually tastes like something.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup pecan halves, cut crosswise into thirds
  • 13 tablespoons unsalted butter
  • 13/4 teaspoon salt
  • 12 pounds baby Brussels sprouts, trimmed
  • 11/2 tablespoon minced garlic
  • 11 teaspoon fresh lemon juice, or to taste
  • 11/4 teaspoon black pepper

Instructions

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

  2. 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.

  3. 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.

  4. 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.