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
How to Make It
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.