Brussels Sprouts with Buttered Pecans

November 23rd, 2009

brussels sprouts

I did not grow up eating brussels sprouts and can’t say that I ever really liked them. It’s not totally fair to say that I don’t like them because I’ve passed them up whenever possible, meaning I could probably count the amount of times I’ve eaten brussels sprouts on one hand. I really have not tasted enough brussels sprouts to claim I don’t like them but we all hold on to a few childhood dislikes and this is mine… one of them.

brussels sprouts in ice water

I realized recently that I should get passed my distaste for brussels sprouts when I was taking care of a friends two year old and he was scarfing down steamed brussels sprouts as if they were candy. I don’t know if I could go as far as he did, eating them plain (no butter, no salt!) but if he can eat brussels sprouts, so can I. I came across this recipe because I am easily drawn to anything with buttered pecans. I threw it together as a side dish with dinner this week and was blown away by the results.

mixing in the pecans

I actually like brussels sprouts – who knew?  It doesn’t hurt that this dish also includes butter, garlic and toasted pecans, but I can now say that I would gladly eat brussels sprouts from here on out. I’m not sure what all my fussing was about – oh, the many things I’ve learned from toddlers.

brussels sprouts with buttered pecans

Brussels Sprouts with Buttered Pecans
Adapted from Gourmet

This would be a great Thanksgiving side dish if you’re still looking for a vegetable. You could easily make this early in the day and then reheat it in the oven when everything is ready (that’s what I did when I made this so that I could photograph it during the day and eat it at night).

Serves 6 to 8

  • 1/2 cup pecan halves, cut crosswise into thirds
  • 4 tablespoons unsalted butter
  • 3/4 teaspoon salt
  • 2 pounds 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 8 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, 7 to 8 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and slice into quarters.

Melt remaining 3 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.