Caramelized Brussels Sprouts with Toasted Pecans

diclofenac gabapentin blearily I was one of those “weird” kids that really loved brussels sprouts.  My mom didn’t even do anything that special to them – she used to cut them in half and sauté them with some olive oil, salt and pepper until each side was browned and they softened a bit.  Perfection.  It was a labor of love, because you had to turn each brussels sprout over one-by-one to make sure they call cook evenly, but boy were they worth it!  That is still my favorite way to eat brussels sprouts.

three card poker game However, I decided to switch things up and try brussels sprouts a different way.  I’m a sucker for anything toasted or caramelized, so how could these be bad?!  My pecans were slightly stale, but otherwise this dish was incredibly delicious!  A nice combination of sweet from the brown sugar and salty from the sea salt, with great texture from the sliced brussels sprouts and toasted nuts.

https://mandailingestatecoffee.com/3828-klonopin-and-gabapentin-46780/ Caramelized Brussels Sprouts with Toasted Pecans

jalra m Redan What you’ll need: brussels sprouts, olive oil, garlic, sea salt, brown sugar and toasted pecans.

Slice each brussels sprout very thin until you have a mound of brussels sprout ribbons.

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Heat the olive oil over medium high in a large skillet and sauté the garlic for 30 seconds.

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Add the brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.  Add the sea salt and brown sugar and toss together.

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Finish by adding the toasted nuts.

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Bucheon-si best free poker games Caramelized Brussels Sprouts with Toasted Pecans
Recipe from Eat Live Run

Serves 2-4 as a side dish.

american roulette Ingredients:

  • 12-14 large brussels sprouts
  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • pinch sea salt
  • 2 Tablespoons brown sugar
  • 1/4 cup roughly chopped pecans, toasted (or walnuts)

free dating site ct Ålesund Steps:

  1. Slice each brussels sprout very thin until you have a mound of brussels sprout ribbons.
  2. Heat the olive oil over medium high in a large skillet and sauté the garlic for 30 seconds.
  3. Add the brussels sprouts and continue sautéing for another 4-5 minutes, until bright green and tender.
  4. Add the sea salt and brown sugar and toss together.
  5. Finish by adding the toasted nuts.

Hugs, kisses & yummy dishes… xoxo
Lauren

3 Responses to Caramelized Brussels Sprouts with Toasted Pecans

  1. Espirational says:

    Looks good! I love Brussels sprouts.

  2. […] Caramelized Brussels Sprouts with Toasted Pecans (hugsnkitchen.com) […]

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