Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

Name: Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans
Yield: 3 to 4
Ingredients: 2 tablespoons olive oil; 1 pound about 3-4 cups of whole sprouts raw brussels sprouts, stems cut off then cut in half; 2 shallots; 2 garlic cloves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons unsalted butter; 1/2 cup pecans

User Reviews

5.0

6 reviews

Excellent

Servings
3 to 4
Course
Side Dish
Cuisine
American

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 tablespoons olive oil
1 pound about 3-4 cups of whole sprouts raw brussels sprouts, stems cut off then cut in half
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/2 cup pecans, roughly chopped

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Instructions

Heat a small skillet over low heat and add pecans. Toast for 4-5 minutes, gently stirring and shaking the pan even 30-60 seconds so the pecans don’t burn. Remove from heat and set aside.
Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute for 1-2 minutes, until fragrant. Add in brussels spouts (I like to start with mine cut side down), salt and pepper, and cook for 8-10 minutes, tossing brussels every so often, until browned. While brussels are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately.
Remove brussels from heat once finished and toss in pecans. Drizzle brown butter over top, then serve.