Brussel Sprouts Recipe with Pecan Butter2019-11-09
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- Servings : 6
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
This information is per serving.
I simply love this brussel sprouts recipe.
Brussels sprouts get a bad rap. Many people dislike these mini cabbages and I think it’s because they aren’t always cooked in an appealing way.
How to cook brussel sprouts so your family and friends will like them:
Well this easy vegetable recipe will help with that in your house. Nicely cooked brussels sprouts get a coating of toasted pecans in velvety melted butter – Yum!
There is some controversy about whether or not to soak your brussel sprouts in salted water before cooking them or not. (I laugh as I write this. Can there really be controversy about brussels sprouts? Well, a difference of opinion at least.) The person who gave me this recipe says to soak them in salted water for 10 minutes before cooking them, so I have included those instructions here. Others will just clean them well and cook them. The soaking in salt water supposedly adds extra flavor while at the same time making sure every little bit of dirt is removed from the sprouts.
I find that if you wash the sprouts well, especially if you wash them after they have been cut in half, you really don’t have to worry much about grit and dirt between the leaves. So I think that the salt water brine is optional. Suit yourself about whether or not you include this step.
Try this divine brussels sprouts recipe and let me know how you like it.
Brussel Sprouts Recipe with Pecan Butter
- 1 1/2 pounds brussels sprouts
- 2 tablespoons onion, chopped
- 1/2 teaspoon salt
- 1/2 cup pecans, coarsely chopped
- 4 ounces (one half stick) butter
- fresh parsley (optional)
Wash and trim the brussels sprouts. Soak in salted water to cover for 20 minutes, using 1 teaspoon salt to 1 quart water. Drain and rinse the sprouts well with cold water.
Place the brussels sprouts in a saucepan with one inch of water, the onion and salt. Bring to a boil and cook, uncovered, for five minutes. Cover and cook for an additional 10 minutes or until just barely tender crisp. Drain if necessary and leave in the pot.
Toast the pecans by placing them in a fairly hot dry frying pan and cooking them for just a few minutes. Watch them closely as they can quickly go from toasted to burned.
Add the butter to the pan and sauté the pecans in the butter for 2 to 3 minutes or until the butter is golden. Pour the buttery sauce over the brussels sprouts. Toss lightly and move to a serving bowl. Garnish with chopped fresh parsley if desired.
Makes 6 servings.
Butter VS Margarine
Sometimes I get asked: “Can I make that recipe with margarine instead of butter?” The answer, for most recipes, is of course you can. My recipes will pretty much always call for butter. I prefer the taste and think the nutritional benefits of butter far outweigh the good that comes from the chemical mixture of margarine, no matter what they say they have done to it. But – that’s my opinion. If you prefer to use margarine, go ahead. I just don’t guarantee that the taste will be as divine as if you had used butter. 🙂
Brussels Sprouts or Brussel Sprouts – which is correct? Technically these little cabbage-like vegetables are called brussels sprouts, with an S at the end of the brussel. I find that more people have begun to refer to them as brussel sprouts without the S so I tend to go back and forth. They are tasty and good for you whichever way you spell it.
This is a great lower carb vegetable recipe suitable for many low carb diets. It may not suit the very lowest carb count requirement of some strict diets, but with just 8 net carbs (carbs minus the fiber), it’s quite good.
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