More Great Recipes: Side Dish | Vegetable

Baby Brussels Sprouts with Pecans


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Serves | Prep Time | Cook Time

Ingredients

1 pound of baby Brussels sprouts, trimmed
1 tablespoons of butter
splash of olive oil
1 clove of garlic, minced
1/2 teaspoon of salt, divided
1 teaspoon of fresh lime juice
1/4 teaspoon of black pepper
1/4 cup of toasted, chopped pecans


1. In a large pot of boiling salted water, add Brussels sprouts and boil for 5-6 minutes or until tender. Drain and plunge into a bowl of ice water to stop the cooking.


2. In a skillet, heat butter with the olive oil over medium high heat. Add garlic and saute for 2 minutes. Add Brussels sprouts and 1/4 teaspoon of salt. Cook until until slightly browned. Next add lime juice, pepper pecans and remaining salt. Serve.


Pairs Well With


Notes

From blog Canela & Comino

Adapted from Gourmet

Makes 4 servings

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