1/3 cup shelled pecans
2 pounds Brussels sprouts, trimmed of discolored leaves
5 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, peeled and chopped to medium dice
2 cloves garlic, peeled and finely chopped
Kosher salt and freshly ground pepper
Preheat oven to 400 degrees. Spread the pecans on a cookie sheet and toast in the oven until fragrant, about 6 to 8 minutes. Meanwhile, bring a large salted pot of water to boil. Add the Brussels sprouts and cook until fork tender, about 3 to 5 minutes, depending on their size. Remove sprouts and shock with ice water to stop the cooking process. Drain the water and slice the Brussels sprouts in half lengthwise, then set aside. Heat butter and olive oil together in a large skillet or saucepan with a heavy bottom over medium-high heat. Add onions and sauté, stirring often until golden. Add sprouts and garlic and continue to cook until sprouts are golden in spots. Add pecans, toss together, and season with salt and pepper. This can be held for up to 20 minutes in a warming drawer or the lowest setting on your oven. Cover the serving dish loosely with tinfoil. Serves 6 to 8.