Saturday, February 7, 2009

Brussels Sprouts with Shallots and Toasted Pecans

I make this dish at every holiday gathering and it’s always eaten up entirely!


3 cups of washed, stems trimmed and halved Brussels sprouts,
¼ cup minced shallots
2 tablespoons chopped pecans
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)


Cook the Brussels sprouts until almost done- they can be cooked by either boiling them in a pot of water, steaming in a pyrex dish in an half inch of water, or even quicker, put them in a Glad® Simply Cooking™ Microwave Steaming Bag and heat on high for about 4 minutes. Meanwhile, spray a medium sized pan with ICB or olive oil (lightly drizzled or sprayed on to the pan using olive oil sprayer) and put on medium heat. Add the minced shallots and sauté for a few minutes until just before they get brown. Throw in the cooked Brussels sprout halves and spray a few times more with ICB or olive oil sprayer (or drizzle with a teaspoon of oil) and sauté until shallots and Brussels sprouts are lightly browned and tender. Toss in the pecans for the last minute to lightly toast. Serve with salt and pepper to taste.

Makes 3 cups (6 servings)

Serving size: ½ cup Calories 48 Protein 1.8 g Carb 5.4 g Fiber 2 g Sugars 1 g Fat 2 g saturated fat 0 g Sodium 11 mg


zerrin February 12, 2009 at 4:34 PM  

I think I'll start to love Brussels after this recipe. It sounds really delicious.

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