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¼ cup shelled pecans – toasted & sliced1 ½ pounds Brussels sprouts (quartered)4 tablespoons butter1 tablespoon olive oil1 small yellow onion (peeled and chopped)2 garlic cloves (chopped fine)
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 IX and Americans with Disabilities Act (ADA) requirements.
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