Caramelized Onion-and-Pecan Brussels Sprouts

Southern Living
Makes 8 servings


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1 large onion
1 pound brussels sprouts
1/4 cup butter or margarine
1 cup pecan pieces
1 teaspoon salt
1/2 teaspoon pepper


Cut onion in half, and thinly slice. Cut brussels sprouts in half, and cut each half crosswise into thin slices. Place vegetables in separate plastic bags; seal and chill 8 hours.

Melt butter in a large heavy skillet over medium-high heat; add pecans, and sauté 5 minutes or until toasted. Remove pecans from skillet. Add onion, and cook, stirring often, 15 minutes or until caramel colored. Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Sprinkle with salt and pepper.

Created date

September 2002