Brussels Sprouts With Glazed Pecans 8.000
Nov 14, 2007

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.

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Recipe Source

Adapted from a 2003 Gourmet magazine recipe.

Tested by Jane Black.

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