Serves 4
Prep time: 15 minutes
Cook time: 30 minutes
Do you remember those little green door knobs that sat on the dinner plate? Untouched. I would have a veritable stare down, thinking that if I stared hard enough they would just…disappear. However, I wasn’t allowed to leave the dinner table until I ate them. So it became a waiting game: me against the brussels sprouts and Team Mom/Dad. In the end, normally an hour later all by myself at the kitchen table, I would reluctantly eat one and they would concede.
Well, Mom didn’t serve these brussels sprouts and if she did I might have eaten more! Kid tested, too — my 7 year-old niece ate her entire serving and asked for more!
40 Brussels Sprouts, halved
5 Red Pearl Onions, quartered
1/2 cup Pecans, halved
1 tbsp Olive Oil
In a medium pan, heat olive oil over medium-high heat. Add pecans and occasionally stir until fragrant about 5 minutes. Add onions and cook 5 minutes more. Add brussels sprouts. Cook for about 20 minutes or till bright green and can be pierced with a fork.
Enjoy as a side dish with dinner!
Get your green on the inside too!
Brussels sprouts, as well as, other dark green leafy vegetables are good sources of:
Vitamin A,
Vitamin C,
Potassium,
Calcium, and
Folate…
…just to name a few! Who knew you could get so much from something so little?
Patti says
I have tried many, many recipes to get myslef to like Brussel Sprouts. They are so good for you and can be a very attractive dish to serve. I just can’t seem to make them taste good! I am just not convinced that you can change, compliment, or mask the strong flavor of those little buggers!
Ang says
Now I’m craving brussel sprouts. Don’t you think to that as we get older our taste buds change and mature a little (a lot in my case). I’m so glad I can appreciate this kind of veggie now, especially since there are so many different ways you can make them:)
christine says
My parents never served me Brussels sprouts as a child, but I absolutely adore them now. Hands down one of my favorite vegetables. I prefer them steamed, but I like the idea of pecans with them. I’l give it a try.
Tabitha says
I like their bitter taste; however, I’ve read that if you halve them and boil them in water helps.
Tabitha says
I completely agree. Along with sprouts I never ate my spinach and now I love them both!
Tabitha says
Sometimes, I will steam them first and then saute. Let me know if you liked them with the pecans!
Luke says
I never really cared for brussel sprouts, but I really enjoyed this recipe. The pecans are a great addition.
Joy says
That looks wonderful.
Patti says
Ok I will try them one more time at Easter when I have the family home. I am sure they will let me now one way or the other!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
I adore Brussels sprouts. I’ve never paired them with pecans but they look terrific together. Many thanks for sharing your recipe.
LivingFood101 says
Thanks for the great recipe…I love Brussels sprouts, but never thought about combining them with pecans. Will definitely try this! 🙂
Jeff says
I’m really looking forward to making these. I know they’re a nutritional powerhouse. I think I’ve always been lukewarm toward them because I think I’ve always had them boiled which I think diminishes the bite that makes them tasty for me.
BTW, cauliflower is the one my mom kept serving hoping it would catch on. I to this day still don’t care much for it at all. Broccoli is another story. Always loved it.
I’ll let you know how it goes. My wife is not sure at all about this one but we’ll both take the plunge!
Jeff
Tabitha says
Thanks Jeff, hope they turn out for you! Steaming before hand also works. Let us know how you like them!
Tabitha says
Thanks, let us know how you liked them with the pecans!
Tabitha says
That’s great! Thank you for giving them one more try!