The blend of sweet, salty and bitter flavors in this dish may convert even those who do not like Brussels sprouts. For ease, use store-bought glazed pecans.
Make Ahead: The sprouts can be prepped several hours ahead; loosely wrap them in paper towels and refrigerate in a resealable plastic food storage bag.
Servings: 8 - 10
- 2 pounds Brussels sprouts
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cider vinegar
- 3/4 cup store-bought glazed pecans, coarsely chopped
Use a mandoline or large chef's knife to cut the Brussels sprouts into thin slices; toss them in a large bowl to separate the layers.
Melt the butter in a large nonstick skillet over medium-high heat until the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until the sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.
Adapted from a 2003 Gourmet magazine recipe.
Tested by Jane Black.
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