Pecan Butter Brussels Sprouts
Brussels sprouts browned in a crunchy, toasted pecan butter make for a simple yet sophisticated side dish!
Brussels sprouts browned in a crunchy, toasted pecan butter make for a simple yet sophisticated side dish!
- Carbohydrate 3.21952655972349 g
- Cholesterol 0 mg
- Fat 7.24445625414472 g
- Fiber 0.655270859893771 g
- Protein 0.628663542191328 g
- Saturated Fat 1.1038625003559 g
- Serving Size 1 1 Serving (13g)
- Sodium 62.0128437489759 mg
- Sugar 2.56425569982972 g
- Trans Fat 0.371671875194365 g
- Calories 77 calories
Step-by-step
- Trim off the bottoms and any wilted outer leaves of Brussels sprouts, cut a small ‘X’ in the bottoms to promote even cooking.
- Bring a large pot of salted water to a boil.
- Add Brussels sprouts to water and boil for 10 minutes. Drain and immediately plunge into ice bath. Cut Brussels sprouts in half.
- In a medium sized skillet, heat Earth Balance over medium heat. Add pecans and cook for 2 minutes or until mixture is fragrant.
- Lay the Brussels sprouts flat on the skillet and cook over medium-high heat until lightly browned. Toss and brown the other side.
- Add the brown sugar, lemon juice, and salt, toss to combine.
- Spoon Brussels sprouts into a serving dish and top with browned pecans.
Swapping the plant-based spread for traditional unsalted butter fundamentally alters the fat-solid content and changes how the pecans toast in the pan. Milk solids in dairy butter caramelize under heat, providing a deep nutty aroma that mimics the rich profile historically found in traditional southern pecan preparations. Cutting a shallow score into the stem end of each sprout accelerates heat penetration during the initial ten-minute boil. Plunging the boiled vegetables directly into an ice bath stops cooking immediately, locking in a vibrant green chlorophyll pigment before the skillet phase. Laying the halved heads cut-side down against the hot skillet surface maximizes direct thermal contact, yielding a deep mahogany crust within three minutes. Pecans contain high oil content and burn rapidly if left unattended; watch for fragrance release at the two-minute mark as the visual cue to proceed. Deglazing the pan with a measured half-teaspoon of lemon juice cuts through the lipid weight of the nuts, balancing the natural glucosinolates inherent in brassicas.
