I just LOVE Brussels Sprouts. I think it is a taste I have acquired with age. They are a little bitter and need special attention, but the texture of the crunchy outside with the creamy tender inside is terrific. I have seen several recipes lately that include brown butter. It was a lot easier to make than I thought and you can't beat the rich flavor it gives to the Brussels. These would be great for your Thanksgiving table!
Brussels Sprouts and Pecans with Brown Butter
1/2 cup chopped pecans
2 garlic cloves
1 Tbsp olive oil
2 Tbsp butter
salt and pepper
Trader Joes was selling them on the stock! So fun!
Cut nubby bottoms off Brussels and cut in half.
Mince shallots and garlic. The recipe called for 2 shallots, but I only felt like chopping up 1...I get lazy when it comes to mincing...
Toast pecans in a skillet, tossing occasionally.
Remove pecans from skillet and set aside. Pour in 1 Tbsp of olive oil and then at shallots and garlic. Cook until they begin to turn golden.
Add Brussels Sprouts to pan with the onions. Cook for 12-15 minutes, tossing occasionally.
Season with salt and pepper.
Melt butter on medium heat, stirring slowly.
Brown flakes will begin to appear in butter, stir until it is golden and bubbly, then remove from heat.
Once Brussels Sprouts are cooked, add pecans back to pan. Toss and remove from heat.
Serve Brussels Sprouts on plate and drizzle with brown butter.
Yummmmm. We will be eating these again tomorrow night! I am thinking of adding some dried cranberries this time.