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| Caramelized Brussels Sprouts with Pecans - ButterYum |
I usually make Oven Roasted Brussels Sprouts, but I wanted to try something different this time. Thanks to Pinterest, I found this recipe - the combination of pecans, garlic, and brown sugar might sound a bit odd, but it works. In fact, it works so well that my vegetable hating picky eater helped himself to 3 servings. Use the feed tube of a food processor to quickly slice the sprouts into ribbons - once you have that done, the dish is complete in less than 10 minutes. Don't let my horrible nighttime photo scare you away - give this one a try!
Caramelized Brussels Sprouts
from Eat, Live, Run
serves 4
12-14 large Brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
pinch sea salt
2 tbsp brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted
Slice each Brussels sprout very thin until you have a mound of feathery Brussels sprout ribbons. In a large skillet, heat olive oil over medium-high heat and saute garlic for 30-60 seconds. Add the Brussels sprouts and salt; saute for another 5-6 minutes until the sprouts are bright green and tender. Add the brown sugar and pecans: to together well. Serve immediately.
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