Ingredients
Units
Scale
- 1 pound Brussels sprouts
- 1/2 cup pecans, roughly chopped
- 2 shallots, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Trim and halve the Brussels sprouts, removing any wilted outer leaves.
- Heat olive oil in a large pan over medium heat.
- Add the sliced shallots and minced garlic to the pan and sauté until fragrant, about 1-2 minutes.
- Add the halved Brussels sprouts, salt, and pepper to the pan. Stir to coat with oil, reduce heat to medium-low, and cook uncovered for 10-12 minutes until crispy outside and tender inside.
- Toss in the chopped pecans during the last few minutes to lightly toast them.
- Serve warm, plated beautifully for an inviting presentation.
Notes
This recipe is naturally vegan-friendly. For added flavor, consider adding herbs like thyme or drizzling balsamic glaze before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg