I know. Blah. Brussels sprouts on a Friday.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

How rude.

If you are new around these parts, then take a moment to pick up your eyeballs because they probably popped out of your head when you saw the first picture and are currently rolling down the hall.

 

But the thing is… last year I decided to try brussels after my friend Kacy posted something about them being delicious. I was feeling brave. I was mid-chocolate hangover. I was bored. I was desperate.

Soooo… I pan-roasted them with some bacon and potatoes. And I LOVED THEM. And can we just take a moment to praise the person who created the word “pan-roasted?” It’s such a lovely name for lightly FRIED.

Love.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

I don’t know what it is about my taste buds. I like some really weird stuff. I despise nearly all vegetables (and certainly ALL raw vegetables – no exceptions), but the ones I do like? Kale? Brussels sprouts?

I’m the strangest person ever. The best part was last winter when my mom looked at me like I had a third eye and screamed, “since when do you eat brussels sprouts?!?!?” I mean, normal people don’t even like those vegetables. People who live for greenery don’t even like those vegetables. Just color me one big science project.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Another thing about my taste buds that I find odd is how I adore tangy and bitter foods like vinegar. I have such sweet teeth, but I could drink balsamic. I don’t really like salad dressings (well, okay… I don’t really like salads, duh) but I can eat one drenched in vinegar. There is just something about the tartness and the slight burn that I freak over. I know nothing about food science but for some reason I believe that my vinegar and sprouts love is related.

I also shredded brussels once too. That was cool. Sort of annoying. But cool.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Don’t excommunicate me yet though. The only way I can eat brussels sprouts is if they have married bacon fat or brown butter. I’m sure I could handle a few large glugs of olive oil, sea salt and maple syrup… but that’s yet to be determined.

And speaking of drinking things (like vinegar) and making brown butter (like everyday)… can I just drink that? Because I really think I could make a meal out of it and call it a day.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

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Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

Yield: generously serves 3-4

Total Time: 25 minuts

Ingredients:

2 tablespoons olive oil
1 pound (about 3-4 cups of whole sprouts) raw brussels sprouts, stems cut off then cut in half
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
1/2 cup pecans, roughly chopped

Directions:

Heat a small skillet over low heat and add pecans. Toast for 4-5 minutes, gently stirring and shaking the pan even 30-60 seconds so the pecans don’t burn. Remove from heat and set aside.

Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute for 1-2 minutes, until fragrant. Add in brussels spouts (I like to start with mine cut side down), salt and pepper, and cook for 8-10 minutes, tossing brussels every so often, until browned. While brussels are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately.

Remove brussels from heat once finished and toss in pecans. Drizzle brown butter over top, then serve.

Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans I howsweeteats.com

Trust me on this.

[And I'll totally make up for it tomorrow.]

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160 Responses to “Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans.”

  1. #
    101
    Erin — October 16, 2011 @ 8:37 am

    You think you’re weird? I discovered my love of brussel sprouts at a young age – say 7. Needless to say I was not the coolest kid in town. Now, my mom makes pretty much this exact same recipe almost every time I visit. Love it!

    Reply

  2. #
    102
    Ashley@BakerbyNature — October 16, 2011 @ 6:00 pm

    I adore brussel sprouts ala your way! This looks like one veggie dish I could eat every night… although my thighs may beg to differ.

    Reply

  3. #
    103
    Julie — October 16, 2011 @ 7:43 pm

    I really like brussels and kale too! I think they both have a nutty taste to them and maybe that’s why? Have you ever roasted cauliflower? Pretty good too.

    Reply

  4. #
    104
    Amanda — October 16, 2011 @ 7:55 pm

    I <3 brussel sprouts. And these look amazing. See, even green things can taste good! ;)

    Reply

  5. #
    105
    Ann — October 16, 2011 @ 11:20 pm

    Honestly – done right – brussels sprouts are a thing of beauty….and you did these perfectly!

    Reply

  6. #
    106
    Dana B — October 17, 2011 @ 1:43 am

    I love brussel sprouts, especially with vinegar, usually apple cider, but only my middle son is with me; my other boys and hubby hate them. I even fried them up, nay, pan-roasted them with balsamic vinegar one time, and they still didn’t like them, but yours look amazing! and they have pecans! I’ll try this. I know I’ll love it :)

    Reply

  7. #
    107
    Jolene (www.everydayfoodie.ca) — October 17, 2011 @ 11:50 pm

    Brussels sprouts are one of my favourite veggies, but I always forget to make them. I have also never had brown butter – the horror!

    Reply

  8. #
    108
    Carissa — October 18, 2011 @ 9:42 am

    It’s not even 10am and I’m dying for these. Right. Now. Those charred bits of brussels sprouts look SO good!!! I used to hate this veggie until I discovered roasting them. Now I’m obsessed.

    Reply

  9. #
    109
    Kylie — October 19, 2011 @ 7:19 am

    I saw these the other day and they looked so good! I don’t really even like brussels sprouts, but I had a crazy desire to make these. They turned out great! Thanks for the wonderful recipe!

    Reply

  10. #
    110
    ac — October 22, 2011 @ 9:27 pm

    I just made these tonight and they were amazing!!!!! I admit that I was skeptical because I love my brussels sprouts with bacon, but these these are definitely becoming a regular side dish in our house. Thanks for the post.

    Reply

  11. #
    111
    Haylee Morrison — October 24, 2011 @ 9:33 pm

    Just made these tonight. Very good! It was a nice change from how I usually eat them – steamed, with Dijon mustard or butter and lemon pepper. Thanks for sharing! I’m a new follower, and I love your blog!

    Reply

  12. #
    112
    Denise — October 27, 2011 @ 11:15 am

    I tried this and WOW!!! Even my husband was like, ‘I remember brussel sprouts tasty like earwax, but those weren’t bad at all!’ After the earway comment, he said they reminded him more of broccoli instead. Anyways, Kudos for another fantastic way to get me and my husband to eat something green! Thanks again for all your hard work with showing posts and recipes!!!—dk

    Reply

  13. #
    113
    Gina — November 10, 2011 @ 3:07 pm

    Only brussel sprouts my husband and I have ever liked! Thank you for the awesome recipe. Now I’m in love with brown butter. I wanted to pour it in a mug and drink it.

    Reply

  14. #
    114
    Joanne — November 21, 2011 @ 12:29 am

    I have always considered all vegetables as just so much rabbit food !! But, brussel sprouts were my
    own private hell!!My Dad loved the bitter, nasty little suckers, but no one else did, so Thankfully, Mom only made them a few times a year. I wouldn’t have c ared one way or anothe, except that my Mom
    was always the ” taste at least one!! ” , kind of Mom, and when it came as a direct order, you didn’t
    even THINK about refusal!! Only problem is, if you absolutely abhor anything, then there is
    no such thing as ” only one “!!! Could never convince Mom or Dad, so I was left with the most
    disgusting taste in my mouth a few times a year!! Swore as an adult, I would NEVER eat
    anything I didn’t really, really like!! But, my husband of 36 years LOVES them!! He never bugs me
    to cook them, but I’m going to surprise him on Thanksgiving with your recipe!! I’m sure he’ll love them this way too! Thanks for the great recipe,…and ” HAPPY THANKSGIVING ” !!

    Reply

  15. #
    115
    medinablair — November 21, 2011 @ 11:03 am

    your talking my laungage. for the frist time every i grew my own . I love them with cooked carrots tossed in a vinergrate then i roasted them. I will try your idea.

    Reply

  16. #
    116
    ann golobic — November 21, 2011 @ 12:58 pm

    We LOVE brussel sprouts–only people that we know that do! have had some luck with growing them in the green house. :)

    Reply

  17. #
    117
    Bridget — November 30, 2011 @ 9:27 am

    Dude… turns out I like brussels sprouts too. I had no idea! Where did they get such a bad reputation from? I’m thinking someone made a terrible mistake and served them boiled and mushy and nasty and convinced children everywhere that they would rather go to bed hungry than eat their brussels sprouts. Thanks for inspiring me to try them!

    Reply

  18. #
    118
    Kelsey — December 15, 2011 @ 12:18 am

    Just made this tonight! Made a good first experience with brussel sprouts! :D

    Reply

  19. #
    119
    Jeff Turner — February 2, 2012 @ 11:22 pm

    I love almost all vegetables…including brussel sprouts. I don’t like rutabagas and turnips though. I turn up my nose at tur-nips. Ha ha ha ha haha ha ha…oh…that was pretty lame. Anyway, bacon, potatoes, and brussel sprouts sound pretty delicious. I’ll likely add some cheese. Yup. That there is a heart attack waiting to happen. I’ll see you in heaven!

    Reply

  20. #
    120
    Chrissy The Clumsy Gourmet — February 3, 2012 @ 12:59 pm

    I absolutely detest brussel sprouts but I have to admit you made them look good. IF I were forced to eat them… I’d try your recipe! :)

    Reply

  21. #
    121
    Lauren @ Healthy Food For Living — February 20, 2012 @ 7:23 pm

    Just made these and WOW… I thought Brussels couldn’t get better than when they’re roasted with olive oil. I was wrong. The browned butter + toasted pecans really put the sprouts over the top! I served them with your olive oil roasted chicken + generous helpings of goat cheese mashed sweet potatoes, and both the hubs and I absolutely loved the meal =).

    Reply

  22. #
    122
    sem calcinha — February 27, 2012 @ 9:39 am

    Adoro me mostrar peladinha na web cam

    Reply

  23. #
    123
    Everyone — December 21, 2012 @ 1:14 pm

    you sound like a moron in this article. are you seriously insisting on how odd and weird you are… for linking kale and brussel sprouts, tangy and bitter?

    Reply

  24. #
    124
    luontaistuotehaku — August 14, 2013 @ 10:05 am

    Does your website have a contact page? I’m having problems locating it but, I’d like to shoot you an e-mail.
    I’ve got some ideas for your blog you might be interested in hearing. Either way, great website and I look forward to seeing it grow over time.

    Reply

  25. #
    125
    Mithra — September 9, 2013 @ 1:53 am

    I made this yesterday because we happened to find some brussel sprouts here in India, and my husband (MH) and I loved it. Loved is probably an understatement! The toasted pecan nuts perfectly accentuated the buttery sprouts, and I haven’t seen MH finish an entire dish in one sitting like this in a long time. Thank you, thank you, thank you!

    Reply

  26. #
    126
    Carlin M — April 1, 2014 @ 8:59 pm

    I want to let you know that every year, we had brussels sprouts, boiled whole, with Christmas dinner because my dad is English and that’s Simply The Way Things Are Done. Gross.

    This year, I fought tooth and nail and managed to wrest brussels sprouts duty away from my parents, made this, and everyone was shocked that the traditional brussels sprouts could actually be good.

    Including me.
    And now they’re something I buy regularly and actually like, and they’ve since become my girlfriend’s favorite vegetable.

    From my heart, thank you.

    Reply

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