Sautéed Brussels Sprouts with Pecans

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

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 123
  • Calories from fat: 65%
  • Protein: 3.8g
  • Fat: 9g
  • Saturated fat: 26g
  • Carbohydrate: 9.7g
  • Fiber: 4.2g
  • Sodium: 141mg
  • Cholesterol: 7.6mg


  • 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


  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.
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