B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup chopped pecans
- 2 pounds brussels sprouts, halved
- 4 tablespoons unsalted butter
- 1/2 teaspoon seasoned salt
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 214 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 234 mg |
Reviews
This side dish is very good and super easy. I loved that it didn’t use the already-occupied oven like Roasted Brussels Sprouts would have. I made this recipe made on a cold, rainy Saturday to go with Slow-Cooker Apple Cider Pork, mashed potatoes, and salad.
Best ever brussel sprout recipe! Toasted pecans and brown sugar make this a delicious dish and it’s easy to prepare. This is now my go-to recipe for brussel sprouts.
I love brussels sprouts and pecans! This recipe combined two of my favorites in one. The sweetness from the brown sugar was perfect for this dish. I made this for Thanksgiving. It’s so good I’m making it again after Thanksgiving. Yum!