• 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. 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. 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.

From blog Canela & Comino Adapted from Gourmet Makes 4 servings