Sauteed Brussels Sprouts With Pecans

1. 1

   Preheat oven to 400.

2. 2

   Spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes.

3. 3

   Meanwhile, bring a medium pot of water to a boil over high heat.

4. 4

   Add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 35 minutes.

5. 5

   Drain and set aside until cool enough to handle.

6. 6

   Cut brussels sprouts in half lengthwise and set aside.

7. 7

   Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat.

8. 8

   Add onions and saute, stirring often, until golden, about 5 minutes.

9. 9

   Add garlic and brussels sprouts and saute, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes.

10. 10

    Stir in pecans.

11. 11

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.