Brussels Sprouts with toasted pecans

Name: Brussels Sprouts with toasted pecans
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 pounds Brussels sprouts; 1/2 cup chopped pecans; 4 tablespoons unsalted butter; 1/2 teaspoon seasoned salt; 2 tablespoons packed light brown sugar; 1/2 teaspoon freshly ground black pepper

cindybear @cindybearcooks

#GoldenApron23 week 15. I like Brussels Sprouts just about any way except plain steamed. This recipe came from the Food Network magazine.

cindybear @cindybearcooks

#GoldenApron23 week 15. I like Brussels Sprouts just about any way except plain steamed. This recipe came from the Food Network magazine.

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Ingredients

30 minutes

4-6 servings

2 poundsBrussels sprouts
1/2 cupchopped pecans
4 tablespoonsunsalted butter
1/2 teaspoonseasoned salt
2 tablespoonspacked light brown sugar
1/2 teaspoonfreshly ground black pepper

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Steps

30 minutes

1

Trim ends from Brussels sprouts. Remove loose leaves slice in half soak in cold water and drain thoroughly.
2

In a large skillet toast pecans over medium heat until lightly browned, about 8 minutes. Remove from pan and set aside.
3

Using same skillet melt butter over medium heat until bubbly. Add the Brussels sprouts and seasoned salt. Stir and cook.tossing frequently, until barely tender. 12 -15 minutes.
4

Add brown sugar, pepper and pecans to skillet. Toss Brussels sprouts to coat and cook, until sugar is melted and sprouts are coated in the melted sugar and pecans, about 2 minutes. Transfer to a warmed serving dish and serve immediately.