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Sautéed Brussels Sprouts with Pecans

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Serves 6


¼ cup shelled pecans – toasted & sliced
1 ½ pounds Brussels sprouts (quartered)
4 tablespoons butter
1 tablespoon olive oil
1 small yellow onion (peeled and chopped)
2 garlic cloves (chopped fine)


  1. Steam Brussels sprouts until crisp tender.
  2. Heat butter and oil together in a large heavy bottomed skillet over medium high heat. Add onions and sauté (stirring often) until golden, about 5 minutes.
  3. Add garlic and Brussels sprouts and sauté (stirring often) until Brussels sprouts are golden brown in spots, about 5 minutes.
  4. Add pecans and season to taste with salt & pepper.

This recipe was modified from Oregon State University Extension.

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.