Brussel Sprouts in Pecan Sauce
1 lb Brussel sprouts; trimmed
3 tb Butter; unsalted
1/4 c Pecans; chopped
Salt and pepper to taste
Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.
Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.
OMG Vickie! Brussell Sprouts are one of mine and my hubbies favorite green veggies. I marked this to my faves. What you want to be this shows up on our Thanksgiving table???
Phyllis
LAP RNY 7/7/06
Highest Current Goal
292 157 140
"I can do all things through Christ which gives me strength" Philippians 4:13