Tuesday, November 28, 2006

Baby Brussel Sprouts with Buttered Pecans

Baby Brussels Sprouts with Buttered Pecans
Serves 6-8

½ cup Pecan halves, cut crosswise into thirds
3 Tblsp. Unsalted butter
¾ teasp. Salt
2 lb. Baby Brussel sprouts, trimmed
½ Tblsp. Minced garlic
½ teasp. Fresh lemon juice
¼ teasp. Black pepper

Put oven rack in middle position and preheat oven to 350F.

Spread pecan pieces in 1 layer on a cookie sheet and bake until fragrant and a few shades darker, about 10 minutes.
Add ½ Tblsp. butter and ¼ teasp. salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook brussel sprouts in a 6-8 quart pot of salted boiling water, uncovered, until just tender, about 5-6 minutes, then transfer to a bowl of ice water to stop cooking - this will keep that bright green color. Blot dry.
Melt remaining 2 ½ Tblsp. Butter in a 12” skillet over moderate heat, then add garlic and cook, stirring until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes, add remaining ½ teasp. Salt, then stir in pecans and serve.

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