| Pecan Brussels Sprouts 3 cont. (10 ounce each) of Brussels sprouts, halved
1/4 cup of vegetable oil
1 teaspoon of salt
1/2 cup of pecan halves
1/4 cup of plain bread crumbs
3/4 teaspoon of coarsely ground black pepper
3 tablespoons of butter or margarine |
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In a large skillet over medium high heat, cook the Brussels sprouts in hot oil for 5 minutes, stirring constantly. Add salt and 1/4 cup of water, increase heat to high and bring to a boil. Reduce the heat to medium, cover and cook for 5 minutes more or until tender crisp. Meanwhile in a small skillet over medium heat cook the next three ingredients in hot butter or margarine for 5 minutes or until lightly toasted. Add to Brussels sprouts, toss well to coat. Makes 10 servings |
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