Brown Sugar and Pecan Brussels Sprouts

1 ½ pounds fresh Brussel sprouts or 2 (10 ounce) packages frozen Brussels sprouts
3 tablespoons butter
¾ cup coarsely chopped pecans, toasted
3 tablespoons firmly packed dark brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Core fresh Brussel sprouts and steam them until just soft.

If using frozen packages, cook them according to the package directions or: bring 1 cup water to boil and add the Brussels sprouts. Return to boil, reduce heat to low, cover, and simmer about 5 minutes, until sprouts are tender. Drain and set aside.

You can slice each sprout in two, which will help them soak up more of the yummy sauce.

In a small saucepan, combine the butter, pecans, nutmeg and salt over low heat until the butter is melted.

Toss Brussels sprouts with pecans. Just before serving, pour the buttery sauce over the Brussels sprouts, tossing to coat. Serve warm.

This tasty way to serve Brussels sprouts has won over real Brussels sprouts haters.


Serves 6.