Sunday, May 22, 2011

Recipe: Brussels Sprouts with Pecans and Parmesan

Brussels sprouts are delicious.  If you disagree with this statement, please try this recipe and then report back.  My friend, also named Emily, shared this recipe with me after I ate at least three servings at a dinner party.  Simple and tasty.

Double batch of brussel sprouts with pecans and parmesan.

  • 1 pound brussels sprouts, ends trimmed
  • 1/2 cup pecans
  • 1/4 cup butter
  • salt and pepper
  • a couple handfuls pecorino or parmesan, grated

  1. Shred brussels sprouts in a food processor. 
  2. Put pecans on a cookie sheet and toast them in the oven at 325º until toasted.  Set aside to cool.  Once cool, break into smaller pieces. 
  3. Put half a stick of butter in a pan over medium high heat and cook until it has turned golder brown.  
  4. Toss sprouts and pecans in the butter, salt and pepper to taste, and stir over medium heat until sprouts are cooked, but still super green. (only a few minutes)
  5. Transfer the brussels sprouts and pecans into a serving dish and top with pecorino or parmesan.


  1. Okay, now I am *not* a brussels sprouts fan... but I periodically *try*. In fact last summer I saw a recipe that sounded SO GOOD that I bought some and cooked them and ... didn't like them. BUTT!! This looks and sounds so good that... maybe. Just maybe I'll /go there/ again. Thanks for the recipe and for the encouragement!

  2. This is the recipe I tried last year:

    Gonna have to remember to cook other veggies this way tho... potatoes, onions, carrots would no doubt lend themselves well to this high-temp, no-fuss roasting method.