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Sautéed Brussels Sprouts with Pecans

Photo: Iain Bagwell; Styling: Kevin Crafts
Total time 20 mins
Yield Serves 4 (serving size: 2/3 cup)
The pecans add a bit of sweetness to these brussels sprouts from Sunset reader Dorothy Clement-Tenero, Bremerton, WA.


  • 1 pound brussels sprouts, trimmed
  • 1 tablespoon each olive oil and butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped toasted pecans

Nutrition Information

  • calories 123
  • caloriesfromfat 65 %
  • protein 3.8 g
  • fat 9 g
  • satfat 26 g
  • carbohydrate 9.7 g
  • fiber 4.2 g
  • sodium 141 mg
  • cholesterol 7.6 mg

How to Make It

  1. Quarter brussels sprouts. Heat oil and melt butter together in a large frying pan over medium-high heat. Add brussels sprouts and cook, stirring often, until tender and starting to brown, about 5 minutes. Sprinkle with salt and pepper. Transfer to a serving dish and sprinkle with pecans.

  2. Note: Nutritional analysis is per serving.