If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.
·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
·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.
Recipe information
Total Time
40 min
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
Step 3
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.
Step 4
Melt remaining 2 1/2 tablespoons 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 1/2 teaspoon salt, then stir in pecans and serve.
Recipe notes
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