Brussels Sprouts With Pecan Butter is a delicious side dish version that you will always love to include in your party. The Brussels Sprouts With Pecan Butter will surely always tempt you to try it again and again!
1 1⁄2 Pound (About 2 Pints)
1 Cup (16 tbs), salted
1⁄3 Cup (5.33 tbs)
1⁄2 Cup (8 tbs) (Sliced Or Chopped)
1⁄4 Cup (4 tbs)
Trim the Brussels sprouts and soak in salted water to cover for about 20 minutes.
Drain and rinse with cold water.
In a saucepan bring the chicken stock to a boil; add the sprouts, onion, and salt.
Cook uncovered for 5 minutes; cover and continue cooking about 10 minutes, or until the vegetables are tender, but still slightly crisp.
Drain, if necessary, and keep them hot.
Meanwhile in a small frying pan, saute the pecans in butter for 2 or 3 minutes, until golden brown.
Pour the butter mixture over the Brussels sprouts and mix lightly.