Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans
User Reviews
5
4 reviews
Excellent
Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2 tablespoons olive oil
- 1 pound Brussels sprouts about 3-4 cups, whole, raw, stems cut off then cut in half
- 2 shallot sliced
- 2 garlic minced, cloves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter unsalted
- 1/2 cup pecans roughly chopped
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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