MARCH/APRIL 2003
Add Comment (0)Brussels Sprouts with Butter-Tossed Pecans
Try to find bright green orbs with tightly closed heads. Yellowing leaves mean they’re old and tough. Cut an “X” in the bottom of each sprout to ensure even cooking.
1 pound fresh Brussels sprouts
1/4 cup pecans
3 tablespoons butter
The best way to cook these mini-cabbages whole is in a large pot of boiling water (12 minutes). But you may steam them (10 minutes) or microwave them in a bit of stock (6-8 minutes) if you prefer. (Halved sprouts may cook more quickly, but the whole ones make a more dramatic presentation.)
Meanwhile, heat 3 tablespoons of butter in a pan. Chop the pecans coarsely, add to pan and brown slightly. Combine all when sprouts are cooked.
