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  • Sautéed Brussels Sprouts with Pecans

  • Sauteed Brussels Sprouts

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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.

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