pecan brussel sprouts

16 Jan

SO GOOD. in this recipe, do not ommit the butter, and do not substitute olive oil. you need the butter to get the pecan flavor distributed through out.

What You Need for 2 Servings:

1 lb of brussel sprouts

1 cup pecan halves

1 tablespoon of butter (1/2 T per person is NOT that bad so dont skip it)

salt

 

What To Do:

cut and clean the brussel sprouts: peel off any brown outer leaves and cut them all in half.

bring a pot of salted water to a boil. add the brussel sprouts and cook for about 3 minutes until just barely al dente and are bright beautiful green in color.

drain and pat dry.

melt the butter in a saute pan over medium heat.

add in the pecans, coating them with the butter and let them toast for about 4-5 full minutes so that the pecans are really fragrant and have infused the butter with all of their nutty goodness.

add in the brussel sprouts, toss to coat and add a large pinch of salt.

let cook with the pecans for about 2 minutes until slightly tender. SERVE!!!

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