Baby Brussels Sprouts with Balsamic Buttered Pecans

Baby Brussels Sprouts with Balsamic Buttered Pecans
By Chef Shelley Pogue, Personal Chef Services Austin Texas

Brussel Sprouts1Buttered PecansI love Brussels sprouts and the different vegetables of fall. Granted you can eat Brussels sprouts most of the year but to me they remind me of a nice hearty fall vegetable. I like to find the small or baby ones but if there are none available you can use the larger ones and just half or quarter them. However if you can find the smaller ones I suggest them because they tend to be not as bitter as the larger ones. The butter and pecans in the dish will help round out the flavors even if the larger ones are the only ones available in your local grocery store.

Prep & Cook Time: 40-45 minutes
Yield: 8
Ingredients:
2 lb baby Brussels sprouts, trimmed
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
1 Tablespoon of minced garlic
2 teaspoons of good balsamic vinegar
1 1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Instructions:
1. Put oven rack in middle position and preheat oven to 350°F, add about 8 quarts of water and 1 teaspoon of salt to large pan and turn on high heat and bring to a boil, grab a large saute pan or skillet and turn that on to a low to medium heat.
2. Add pecan pieces to a warm saute pan or skillet and heat over a medium heat until pecans have darkened a shade or two then add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. Remove from heat when browned, add to a plate or bowl. Hang on to the saute pan or skillet you will be using again.
3. When your water is boiling add the Brussels sprouts to the boiling salted water, cook until just tender, 5 to 6 minutes, drain in a colander for about 2-3 minutes make sure all water has drained, pat dry if needed.
4. Melt remaining 2 1/2 tablespoons butter in the saute pan or skillet over low heat, then add garlic and cook until it blooms but do not burn. Increase heat to medium high, then add sprouts and sauté, until it starts to brown. Add balsamic vinegar and reduce it by half, add the coarse black pepper and remaining salt, then stir in pecans and serve. This goes great with pork loin…Just Sayin’!

Chef Shelley Pogue Personal Chef Services
Avery Ranch, Austin TX
Website: http://chefshelleypogue.com/;http://chefshelleypogue.com/blog

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3 thoughts on “Baby Brussels Sprouts with Balsamic Buttered Pecans

  1. Pingback: Brown Butter and Brussels Sprout with Fennel | Recipes for a Healthy You

  2. Pingback: Maple Balsamic Brussels Sprouts | Fearless Food & Fitness

  3. Pingback: Maple Balsamic Brussels Sprouts | Fearless Food + Fitness

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