1 lb fresh or frozen (thawed) Brussels Sprouts, thawed and cut in half
1/4 -1/2 tsp salt
1/4 tsp pepper
3 tbsp butter
1/4 cup chopped pecans
Trim Brussels sprouts and cut an x in the core of each.
In a large saucepan, bring 1-inch of water the salt and sprouts to a boil; reduce heat. Cover and cook 8 to 10 minutes or until crisp-tender; drain. Sprinkle pepper over all.
Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add the pecans and cook 1 to 2 minutes until lightly browned. Add the Brussels sprouts and toss to coat.
Yield: 4 to 6 servings
1/4 tsp pepper
3 tbsp butter
1/4 cup chopped pecans
Trim Brussels sprouts and cut an x in the core of each.
In a large saucepan, bring 1-inch of water the salt and sprouts to a boil; reduce heat. Cover and cook 8 to 10 minutes or until crisp-tender; drain. Sprinkle pepper over all.
Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add the pecans and cook 1 to 2 minutes until lightly browned. Add the Brussels sprouts and toss to coat.
Yield: 4 to 6 servings
This is an old recipe and photo from TOH.
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