July 4, 2011

Mint Buttered Pecan Brussel Sprouts

Vegetable dishes that can easily be served warm, room temperature or chilled, might be one of my favorite dishes to make because they can easily be ingredient dependent and then served with any number of different entrées or other side dishes. I generally buy ingredients depending upon their appeal at the time and only later create a suitable recipe. Brussel sprouts lend themselves well to side dishes, as they are delicious at any temperature and compliment a variety of flavors. Mint buttered pecan brussel sprouts are delicious with and rye berry or wheat berry salad.

Other herbs or nuts may be used in addition to or in place of mint and pecans.

½ lb brussel sprouts, trimmed and quartered lengthwise

¼ c pecans, toasted and roughly chopped

1 tbsp mint, finely chopped

1 tbsp butter

salt and pepper

1. Place brussel sprouts in a steamer basket over water. Bring water to a boil and steam brussel sprouts until just tender and brilliant green, 3-5 minutes. Remove from heat and set aside in a medium-mixing bowl.

2. Heat a small saucepan over medium heat and add butter, olive oil and pecans. Sauté pecans until butter is melted, stir in mint and remove from heat.

3. Toss brussel sprouts with sautéed ingredients. Season to taste with salt and pepper.

4. Serve brussel sprouts warm or room temperature.

Serves 3-4


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