Happy Valentine’s Day!!!
To celebrate, I made….Brussels sprouts! I know, totally weird, right? It’s because I really care about you and the gift of health is the best gift.
That and it’s really cold outside and I didn’t want to go to the grocery store.
But mostly because I want you to eat your vegetables.
Make these tonight! Or no, do your V-day lovebirds things tonight. Make these tomorrow.
Brown Butter Brussels Sprouts with Pecans
Recipe from How Sweet It Is
1/2 cup pecans, chopped
2 tablespoons olive oil
1 pound raw Brussels sprouts, cut in half
2 shallots, sliced
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
Over low heat, toast your chopped pecans in a small skillet. Toast for 5-7 minutes. Shake the pan gingerly every minute or so to avoid burning the pecans. Turn off heat.
In a large skillet, heat your olive oil over medium-high heat. Add shallots and garlic to the skillet. Saute for 1-2 minutes. Add Brussels sprouts and salt & pepper to skillet. Cook for 8-10 minutes. Stir occasionally.
In the meantime, heat a small saucepan over medium heat. Add butter. Whisk continuously until butter browns. Remove from heat immediately.
Place cooked Brussels sprouts in serving dish. Sprinkle toasted pecans on top. Drizzle brown butter over top. Serve.