Brussels Sprouts with Pecans
Submitted by happyzhangbo
Discover this easy sautéed Brussels sprouts with pecans recipe: caramelized onions, garlic, and a hint of lemon for a quick, healthy side dish bursting with nutty crunch and subtle sweetness—perfect for weeknight dinners or holiday meals like “simple Brussels sprouts side dish ideas” or “healthy vegetable recipes with nuts."
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
25 minGet ready for Brussels sprouts that transform from humble veggie to star of the plate.
Picture them searing to golden edges in the skillet, soaking up garlicky aromas from onions that soften just right.
This dish balances earthy bitterness with a touch of sugar and bright lemon, while pecans add that irresistible toasty snap.
It’s straightforward enough for beginners yet packs enough flavor to impress at gatherings.
Think of it as your go-to for elevating everyday meals with minimal fuss.
Chef Tips
- Trim Brussels sprouts by slicing off the tough stem end and removing any wilted outer leaves to ensure even cooking and better texture.
- Don’t overcrowd the skillet when searing the sprouts; work in batches if needed to get that caramelized crust without steaming them.
- Taste the broth reduction before adding salt, as low-sodium versions vary in flavor intensity.
- For extra aroma, toast the pecans with a pinch of cinnamon if you’re feeling adventurous.
Variations
- Make it vegan: Swap chicken broth for vegetable broth and skip the butter, or use a plant-based alternative for that silky finish.
- Add heat: Stir in ¼ teaspoon red pepper flakes with the onions for a subtle kick that complements the sweetness.
- Protein boost: Toss in cooked bacon bits or pancetta at the end for a smoky twist, ideal for meat lovers.
Ingredients
Directions
- Preheat your oven to 300°F. Spread the chopped pecans on a baking sheet and toast them for 8-10 minutes until fragrant and lightly browned. Shake the pan halfway through to avoid burning. Set aside to cool.
- While pecans toast, heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.
- Add the halved Brussels sprouts, cut-side down, in a single layer. Let them cook undisturbed for 4-5 minutes until the cut sides develop a deep golden brown sear. Flip them, cook for another 2 minutes, then remove to a plate and set aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté for 3-4 minutes, stirring occasionally, until the onions turn translucent and start to brown at the edges.
- Return the Brussels sprouts to the skillet. Sauté everything together for 2 minutes to blend the flavors.
- Pour in the chicken broth and sprinkle in the sugar. Cook for 5-7 minutes, stirring frequently, until the liquid reduces to a light glaze coating the sprouts.
- Season with ½ teaspoon salt, adjusting to taste. If using, stir in the butter until it melts and glosses the veggies.
- Remove from heat, squeeze in the lemon juice, and toss to brighten the dish. Sprinkle with the toasted pecans right before serving for maximum crunch.
You can easily halve this recipe to serve 2 to 4 people.
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