Brussels Sprouts With Glazed Pecans

The Washington Post, November 14, 2007

• • Cuisine: American
• • Course: Side Dish
• • Features: Holiday, Make-Ahead Recipes (Thanksgiving)

Summary:

The blend of sweet, salty and bitter flavors in this dish may convert even those who do not like Brussels sprouts. For ease, use store-bought glazed pecans.

MAKE AHEAD: The sprouts can be prepped several hours ahead; loosely wrap them in paper towels and refrigerate in a resealable plastic food storage bag.

8 to 10 servings

Ingredients:

• • 2 pounds Brussels sprouts
• • 4 tablespoons (1/2 stick) unsalted butter
• • 3/4 teaspoon salt
• • 1/4 teaspoon freshly ground black pepper
• • 1 1/2 tablespoons cider vinegar
• • 3/4 cup store-bought glazed pecans, coarsely chopped

Directions:

Use a mandoline or large chef's knife to cut the Brussels sprouts into thin slices; toss them in a large bowl to separate the layers.

Melt the butter in a large nonstick skillet over medium-high heat until the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until the sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.

Recipe Source:

Adapted from a 2003 Gourmet magazine recipe.

133 calories, 11g fat, 4g saturated fat, 12mg cholesterol, 196mg sodium, 9g carbohydrates, 4g dietary fiber, n/a sugar, 4g protein.