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Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

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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

Instructions 

  • 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.
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