Baby Brussels Sprouts with Buttered Pecans

By Tufgrlz

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

Ingredients

• 1/2 cup pecan halves, cut crosswise into thirds
• 3 Tbs. unsalted butter
• 3/4 tsp. salt
• 2 lb. baby Brussels sprouts, trimmed
• 1/2 Tbs. minced garlic
• 1 tsp. fresh lemon juice, or to taste
• 1/4 tsp. black pepper

Preparation

Step 1

Put oven rack in middle position and preheat oven to 350

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 Tbs. butter and 1/2 tsp. salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6-8 quart pot of boiling salted water, uncovered, until just tender, 5-6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 Tbs. 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 saute, stirring occasionally, unti browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 tsp. salt, then stir in pecans and serve.