Brussel Sprouts in Pecan Sauce
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
brussels sprouts
trimmed |
|
| 3 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
pecans
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
brussels sprouts
trimmed |
|
| 45 | ml |
butter, unsalted
|
|
| 59 | ml |
pecans
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes.
Drain.
Keep warm.
Heat the butter in small saucepan and brown the pecans; do not let them burn.
Pour the pecans over the Brussel Sprouts and eat.
