Sauteed Brussels Sprouts With Pecans

This recipe comes from the Bear Cafe in Bearsville, New York. They occasionally substitute roasted hazelnuts for the pecans in this autumn side dish.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄4 cup  shelled pecans
•  salt
• 1 1⁄2 lbs Brussels sprouts, trimmed
• 4  tablespoons butter
• 1  tablespoon olive oil
• 1  small yellow onion, peeled and chopped
• 2  cloves garlic, peeled and chopped
•  freshly ground black pepper

Directions

1. Preheat oven to 400°. Spread pecans out on a small baking sheet and toast in oven until fragrant and deep brown, about 8 minutes. Meanwhile, bring a medium pot of water to a boil over high heat. Add 2 generous pinches salt, then add brussels sprouts and boil until just soft when pierced with the tip of a sharp knife, 3–5 minutes. Drain and set aside until cool enough to handle. Cut brussels sprouts in half lengthwise and set aside.
2. Heat butter and oil together in a large heavy-bottomed skillet over medium-high heat. Add onions and sauté, stirring often, until golden, about 5 minutes. Add garlic and brussels sprouts and sauté, stirring often, until brussels sprouts are golden brown in spots, about 5 minutes. Stir in pecans. Season to taste with salt and pepper.