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Brussels Sprouts w/ Pecan Butter Print Email


Also delicious with Green Beans.

2 pounds Brussels sprouts, trimmed - split if large
8 TBS butter, cut into pieces
1/4 cup finely chopped shallots
1/2 cup chopped toasted pecans
2 TBS fresh lemon juice; more to taste
salt and freshly ground pepper to taste

Bring a large pot of salted water to boil. Add the Brussels sprouts; cook until tender - about 10 minutes. Plunge them into cold water to stop the cooking, Drain and reserve.

In a large skillet over med-high heat, melt the butter. Add the shallots and pecans; cook, stirring until the butter becomes lightly browned and smells nutty; be careful not to burn it. Add the veggies, toss to coat. Cook until warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
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