Gluten-free Dairy-free Recipes

Baby Brussel Sprouts with Buttered Pecans

BABY BRUSSEL SPROUTS WITH BUTTERED PECANS

Ingredients
2 lbs. Baby Brussels sprouts (smaller than normal ones), trimmed
0.5 cup Pecan halves, cut crosswise
3 Tbsp unsalted Butter or Earth Balance
0.75 tsp Salt
0.5 Tbsp minced Garlic
1 tsp fresh Lemon juice, or to taste
0.25 tsp Black Pepper

Directions:
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 0.5 Tbsp butter and 0.25 tsp salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking.
Drain sprouts and pat dry.
Melt remaining 2.5 Tbsp butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 0.5 tsp salt, then stir in pecans and serve.

If you a pressed for time: Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered. Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Pairs well with:
ROASTED SWEET POTATO SPEARS
WILD RICE WITH ROASTED PEPPERS

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