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. #
    1
    Kathryn — October 14, 2011 @ 7:03 am

    I am not a lover of sprouts but I reckon I could get on board with brown butter and pecans. Maybe I will be brave this weekend and give them a try!

    Reply

  2. #
    2
    Vicky @ Recipe Adaptors — October 14, 2011 @ 7:04 am

    I am amazed that you eat brussel sprouts. AMAZED!

    I can’t stand them – they are one of the only things I won’t eat. But then I guarantee that I haven’t had them with brown butter sauce.

    Reply

    • Jessica — October 14th, 2011 @ 7:11 am

      I know. It’s so weird.

      Reply

  3. #
    3
    Averie @ Love Veggies and Yoga — October 14, 2011 @ 7:05 am

    Those look crazy good! I could eat a HUGE bowl of those and be very happy. And the fact that you like kale and Brusssles, I love the cruciferous family, too. And vinegar and maple syrup too.

    Have a great weekend :)

    Reply

  4. #
    4
    bridget {bake at 350} — October 14, 2011 @ 7:06 am

    Well, I just *might* have to give these a try. My hubby claims to love brussels sprouts, but every time I’ve tried to make them, they’ve been, well, horrid. I trust you, Jessica…I’m bookmarking…maybe my hubby was onto something after all. ;)

    Reply

    • Jessica — October 14th, 2011 @ 7:12 am

      Well… before you try these I’d try them roasted in bacon fat first. Much better. ;)

      Reply

  5. #
    5
    chelsey @ clean eating chelsey — October 14, 2011 @ 7:06 am

    I’m in love with brussels sprouts and didn’t even know it until last year. I always thought they were a “gross” vegetable – um, I was crazy!

    Reply

  6. #
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    Lauren @ Healthy Food For Living — October 14, 2011 @ 7:06 am

    LOVE Brussels sprouts, though I typically oven roast ‘em… I must try this version!

    Reply

  7. #
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    Hope @ With A Side Of Hope — October 14, 2011 @ 7:08 am

    I absolutely love brussels sprouts! I usually roast them in the oven. So I’m going to have to try making them in a pan. I don’t know how it took me so long to try these. I only tried them last year and I’ve been hooked ever since. So good :)

    Reply

  8. #
    8
    Nicole @ Making Good Choices — October 14, 2011 @ 7:23 am

    i hadn’t even tried brussel sprouts until about a year or two ago. I usually just throw them in the oven, but the additional of butter is certainly needed to make them even better!

    Reply

  9. #
    9
    Rachel @ Not Rachael Ray — October 14, 2011 @ 7:23 am

    I have a package of Brussels sprouts in the fridge right now that I’ve been meaning to make. This recipe looks great!

    Reply

  10. #
    10
    Buccinator — October 14, 2011 @ 7:29 am

    I LOVE brussels sprouts. I’ll eat them pretty much any way imaginable, but a particularly good one is with this balsamic vinegar/brown sugar glaze I make and a few crumbles of blue cheese. It just works.

    Reply

  11. #
    11
    nancy k — October 14, 2011 @ 7:35 am

    Your photographs are gorgeous…the first close-up is amazing… and the recipe sounds divine. Who wouldn’t want to run out to buy brussel sprouts after reading through this post? I know I will be headed to the produce store first thing this morning.

    Reply

    • Jessica — October 14th, 2011 @ 7:46 am

      Thanks Nancy!

      Reply

  12. #
    12
    Kim in MD — October 14, 2011 @ 7:35 am

    I was not a fan of brussel sprouts until I tried roasting them- total game changer! Roasting them is olive oil makes them salty, carmelized, crunchy and almost candy like…yum! This recipe looks like the perfect Thanksgiving side dish, Jessica. I’m glad you like brussel sprouts! :-)

    Reply

  13. #
    13
    Christina @ This Woman Cooks! — October 14, 2011 @ 7:36 am

    I haven’t had brussel sprouts in a very long time. I’m not sure if I like them!

    Reply

  14. #
    14
    Emily — October 14, 2011 @ 7:47 am

    I’ll be making this on the weekend! Funnily enough your veggie recipes are some of my favorite found online recipes. I never bothered with roasting whole heads of garlic until I came across your site… now it’s an almost weekly thing ;)

    Reply

  15. #
    15
    Lindsay @ biking before bed — October 14, 2011 @ 7:49 am

    My mom was in shock when I started eating brussels sprouts too… She was like “You never ate them when I cooking them for you growing up.” But she boiled them… which is vile. Don’t ever try that. But roasting and pan frying… these are a different story. These look delectable. And I definitely recommend going the maple syrup route.

    Reply

    • Jessica — October 14th, 2011 @ 9:03 am

      I don’t even think my mom has ever TRIED brussels! But boiling… ugh. Yuck.

      Reply

  16. #
    16
    Gail — October 14, 2011 @ 7:51 am

    Never had a Brussels sprout In My Life!
    You are making me feel braver then I wanted to be.
    Doesn’t help that you showed them in their happy Trader Joes package either…looking all harmless and all…

    Reply

    • Jessica — October 14th, 2011 @ 9:03 am

      Hahaha, those ones I just bought yesterday, so they are still hanging in my fridge. Maybe I’ll make them today with some bacon. :)

      Reply

  17. #
    17
    Carrie @ Bakeaholic Mama — October 14, 2011 @ 7:52 am

    I didn’t think you did veggies?!

    These look amazing, I saw another post for a roasted sprout dish… between that and this I’m craving them!

    Reply

  18. #
    18
    Angela @ Eat Spin Run Repeat — October 14, 2011 @ 7:53 am

    YUM! I absolutely LOVE Brussels sprouts (except it’s kind of annoying that they technically have to have a capital B) and at Thanksgiving which was this past weekend for us Canadians, I was the only one in my family who ate them. I knew that would be the case, so I made tons and doused them in olive oil, balsamic vinegar, and Italian herbs. SO good!! I think you’re on to something with that brown butter though!

    Reply

    • Jessica — October 14th, 2011 @ 9:02 am

      Hahaha, love it!

      Reply

  19. #
    19
    Gen — October 14, 2011 @ 7:55 am

    I love brussels sprouts!!!!!! Especially with brown butter!!!

    Reply

  20. #
    20
    Lauren at Keep It Sweet — October 14, 2011 @ 7:55 am

    I love brussel sprouts but this is definitely an even better way to eat them, yum!

    Reply

  21. #
    21
    Heather (Heather's Dish) — October 14, 2011 @ 8:02 am

    um, you didn’t have to convince me…i put “brussels sprouts” on my grocery list as soon as i saw the title!

    Reply

  22. #
    22
    Amy W — October 14, 2011 @ 8:08 am

    I LOVE BRUSSEL SPROUTS!!!!!!!!

    Reply

    • Amy W — October 14th, 2011 @ 8:11 am

      Then again I’m also the girl that used to bring caned peas to day care for breakfast… I could spell broccoli when I was two and they used to make every other kid take their small spoonful of veggies before giving me the rest of the bowl.

      Reply

      • Jessica — October 14th, 2011 @ 9:02 am

        Wow… I love you even more for reading my blog now.

  23. #
    23
    Robyn — October 14, 2011 @ 8:18 am

    Your pictures are beautiful! I love brussels sprouts, we grew them in the garden growing up. The Hubby, like you, is not a veggie fan. For some reason he will eat brussels?!?

    Reply

    • Jessica — October 14th, 2011 @ 9:02 am

      Weird right?! Maybe its the crunch?

      Reply

  24. #
    24
    Jessica @ Stylish Stealthy and Healthy — October 14, 2011 @ 8:22 am

    Brussels sprouts were a surprise for me too. I had them roasted with a little olive oil and garlic at my moms house and despite the urge to spit them out and scream “POISON!” I loved them.
    I have to try them with toasted pecans fo sho.

    Reply

  25. #
    25
    Stephanie — October 14, 2011 @ 8:24 am

    Try them some time with butter and balsamic vinegar – amazing! I can eat them like candy.

    Reply

  26. #
    26
    Aimee @ ShugarySweets — October 14, 2011 @ 8:35 am

    Oh yum, I adore brussels. Love them with bacon and balsamic vinegar. I’m going to have to try the browned butter and pecans, looks amazing! Thanks for sharing!

    Reply

  27. #
    27
    Blog is the New Black — October 14, 2011 @ 8:36 am

    Gorgeous and delicious… don’t hate me but these are one of my favorite veggies, even without all the extra butter, etc.! I love them shredded… cooked in bacon. You would too. Obvi.

    Reply

  28. #
    28
    Katrina — October 14, 2011 @ 8:43 am

    Brussels sprouts on Friday is ok by me! These look lovely!

    Reply

  29. #
    29
    Hilliary @ Happily Ever Healthy — October 14, 2011 @ 8:45 am

    Brussel Sprouts used to be the only vegetable I used to throw a fit about eating! But now I love them. Funny how things like that happen! This recipe looks great!

    Reply

  30. #
    30
    mrsblocko — October 14, 2011 @ 8:47 am

    I think a lot of people don’t like brussel sprouts because they have the mushy frozen kind. Bleck. The fresh stuff is awesome.

    Reply

  31. #
    31
    Claire @ Live and Love to Eat — October 14, 2011 @ 8:50 am

    I can’t even begin to imagine what kind of amazing dessert will follow this veggie post! ;)

    Reply

  32. #
    32
    Jessie — October 14, 2011 @ 8:59 am

    Lol, I love brussel sprouts and will for surely try these! They are really good wrapped in foil with a bunch of seasoning and butter on the grill too! :)

    Reply

    • Jessica — October 14th, 2011 @ 9:01 am

      Ooooh I never tried wrapping them in foil? I wonder if you could grill them that way too?!

      Reply

  33. #
    33
    Jen M O — October 14, 2011 @ 9:09 am

    My mother loves brussel sprouts and she cooked them all the time. I guess I’ll have to make these for her since we should eat them more. Thanks for the great recipe.

    Reply

  34. #
    34
    Karen — October 14, 2011 @ 9:09 am

    I am with you on this one. I have had that combination before but with bacon crumbled in there – so, so good!

    Reply

  35. #
    35
    Estela @ Weekly Bite — October 14, 2011 @ 9:21 am

    I love brussels sprouts! These look delicious! Funny thing is I didn’t start to love them until a few years ago. I hated them growing up but now I can’t get enough of them :)

    Reply

  36. #
    36
    Kelly — October 14, 2011 @ 9:24 am

    I love brussel sprouts so much but Keith hates them!!! I rarely make them because then I have to make 2 vegetable sides and that is so not my style.

    Reply

  37. #
    37
    Anna @ On Anna's Plate — October 14, 2011 @ 9:25 am

    Brussels sprouts are seriously one of my favorite parts about fall. Can’t wait to make my first batch for this year!!

    Reply

  38. #
    38
    Cait's Plate — October 14, 2011 @ 9:30 am

    I mean, there really just is nothing better than roasted brussel sprouts (whatever way they’re roasted) with pecans (or my favorite – walnuts). SO delicious.

    Reply

  39. #
    39
    DessertForTwo — October 14, 2011 @ 9:33 am

    I have a few baby brussel sprout plants in the garden just for you! :)

    Reply

  40. #
    40
    kathleen @ the daily crumb — October 14, 2011 @ 9:36 am

    i am on a major brussel sprout kick and these look fantastic! i usually just roast them with some olive oil and salt, but this is a great new twist. perfect for thanksgiving!

    Reply

  41. #
    41
    Stephanie@MyThornsHaveRoses — October 14, 2011 @ 9:36 am

    I’m one of those weird freaks of nature that absolutely ADORES Brussels. Looks like you’ve taken them to the next level with this creation, though! YUM.

    Reply

  42. #
    42
    Renae — October 14, 2011 @ 9:55 am

    I love brussel sprouts! I bought some smoked paprika yesterday because of all the recipes you’ve posted using it. I’ve never tried it but I’m trusting you. :)

    Reply

    • Jessica — October 14th, 2011 @ 10:00 am

      Ah, you will love it! It’s been my favorite spice for years.

      Reply

  43. #
    43
    Erica — October 14, 2011 @ 10:00 am

    I actually LOVE brussels sprouts! My Mom does not like them at all, so I didn’t try them until I started dating Josh (whose a huge fan). We usually just steam them up ….but I’m not against the pan fry either. Hope you have a good weekend

    Reply

  44. #
    44
    katie @KatieDid — October 14, 2011 @ 10:08 am

    I usually always stir fry my veggies in butter, but I’ve never thought of just dumping the butter right over them. Twist my arm… I guess I could try that…

    Reply

  45. #
    45
    Kendra — October 14, 2011 @ 10:24 am

    I too loathed the brussel sprout until I tried this method when I got Gwenyth Paltrow’s cookbook. She, however, does not drown them in brown butter at the end. She’s like on a health kick or something (whatever, Gwenyth). Will definitely be trying this!

    Reply

  46. #
    46
    Stacie (Foodie2Shoes) — October 14, 2011 @ 10:25 am

    Ok, now you have to try them with apple cider vinegar (from TJ’s of course) and maple syrup! Made them that way two nights ago — YUM! I also drizzled some walnut oil, but I’m a sucker for nut oils…

    Reply

  47. #
    47
    Jen @ keepitsimplefoods — October 14, 2011 @ 10:32 am

    This is similar to how I make my brussle sprouts, only I use a touch of brown sugar and no garlic. Yum!

    Reply

  48. #
    48
    Lauren from Lauren's Latest — October 14, 2011 @ 10:35 am

    I actually really love brussels sprouts! I’d happily eat these on a Friday…or any other day of the week!

    Reply

  49. #
    49
    Melanie — October 14, 2011 @ 10:43 am

    That’s my girl! YOU are my girl! Do you know what I call this??

    Dinner. That’s what I call this.

    Reply

  50. #
    50
    Lisa [With Style and Grace] — October 14, 2011 @ 10:46 am

    crazy. I had just come over to pass along a brussels sprouts recipe after I read your Trader Joe’s post in my email this morning, and…. you made brussels sprouts. nice work lady! IN CASE you decide to attempt them again, my [canadian] friend passed this on to be and has not stopped raving about it. So… if you want, give it a try – ps. I believe everything tastes better with a glass of wine. just saying. http://www.theglobeandmail.com/life/food-and-wine/thanksgiving/shredded-brussel-sprouts-with-pine-nuts-and-prosciutto/article1738361/

    Reply

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