Sautéed Brussels Sprouts with Pecans

Sautéed Brussels Sprouts with Pecans Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts
The pecans add a bit of sweetness to these brussels sprouts from Sunset reader Dorothy Clement-Tenero, Bremerton, WA.

Yield:

Serves 4 (serving size: 2/3 cup)

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Dorothy Clement-Tenero, Bremerton, WA,

December 2011
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