Saturday, December 01, 2007

Baby Brussels Sprouts with Buttered Pecans

My mom and I had planned to make this brussels sprouts recipe on Thanksgiving, but we completely forgot about it. So she sent me home to Maryland with the stalk of sprouts (yes, they grow on stalks). Then I forgot about them again! So just now, I was hungry and wanted a snack and remembered the brussels sprouts recipe. I pulled it out, made up a batch, and we shared it. He was afraid of the sprouts at first but it turned out he really liked the recipe. It was quick, simple, and very tasty - even for people who don't think they like brussels sprouts. If you use small ones, it takes away from the bitterness, and even if you use larger ones, the butter makes it super tasty. Oh and we used small pecan pieces vs. pecan halves, which turned out nicely because we could get some pecan in every bite.

There is not a picture because we ate them too fast.**

Baby Brussels Sprouts with Buttered Pecans
Gourmet magazine

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 lb baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper

ut oven rack in middle position and preheat oven to 350°F.

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy 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 lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks' notes:
• If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
• Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
• Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Yield: 6-8 servings

**Photo added retroactively on February 20, 2008:
tiny cabbages

1 comment:

Carrie said...

I didn't realize you were such a cooking fan!

I love brussel sprouts. Seriously.

-Carrie