Well, friends, this is probably the second most requested recipe on our site. Additionally, it’s one that friends and family have enjoyed whilst dining at #casadesohn on many occasions. Just last night I had another Facebook request for this delish dish. My friend Clare, who is the mother of three beautiful children (aged 3-10) made the request this time.
Plus, we had them for dinner... they accompany any roast dinner with easy. I laughed (last night) as we were eating because my eldest had a girlfriend over for dinner. Whilst eating, I encouraged her to 'try' the sprouts. She turned up her nose and shook her head 'no'. I suggested she try just 1 and she obliged. I saw a little smile as she quickly realised how good these actually were. As dinner continued, I noticed that the bowl of Sprouts had found a home in front of her plate and YES, she continued to eat them... They are seriously that good!
Interesting that this recipe, being Brussel Sprouts, is one that friends and family love. Brussel Sprouts is a vegetable that usually requires years of tastebuds maturing and developing, yet this recipe is loved by both young and old. My youngest, who is now 6, started requesting this recipe on a regular basis after it first hit our table about 2 years ago. Cooked in this manner, the once bitter and shunned Brussel Sprout has become a family favourite and as I mentioned, one that is gobbled up and requested by many a guest.
I no longer hesitate to prepare or share Brussel Sprouts, rather I head straight for them in the supermarket and buy up big, especially around Thanks Giving, Christmas and Easter. I also buy when my kids and husband or guests request which is usually on a bi-monthly basis. So, thanks to my lovely friend, Andre Carthen, we can now enjoy this nutritious vegetable with confidence and pleasure. Enjoy friends.
Ingredients
3/4 cup pecans
2 pounds Brussels sprouts, trimmed and halved
2 shallots
Salt and freshly ground black pepper
3 tablespoons butter
1/3 cup chicken broth
Method
In a medium non-stick skillet/frypan over medium-low heat, cook pecans, tossing often, until lightly toasted and fragrant, 5 to 7 minutes. Set aside to cool. Break up pecans with fingers.
Cook Brussels in 6-8 quart pot of boiling salted water, uncovered, just until tender, (5-7 minutes). Drain in a colander.
In the pan, you cooked sprouts in or in a large deep skillet, melt butter over medium heat. Add shallots, cook for 2 minutes. Add Brussels sprouts and chicken broth.
Season to taste with salt and pepper. Toss to mix. Cover and cook, stirring often, until heated through and flavours have blended about 5 minutes.
Sprinkle with pecans and serve.
