Baby Brussels Sprouts with Buttered Pecans

Tender baby Brussels sprouts sautéed until golden brown and tossed with garlic and buttery toasted pecans. Finished with a bright touch of lemon juice, this side dish offers the perfect balance of nutty, savory, and fresh flavors.

6 servings

28 min

Published October 4, 2025

Ingredients

•½ cup pecan halves, cut crosswise into thirds
•3 tablespoons unsalted butter
•¾ teaspoon salt
•2 pounds baby Brussels sprouts, trimmed
•½ tablespoon minced garlic
•1 teaspoon fresh lemon juice
•¼ teaspoon black pepper

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
5 min
2.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
10 min
3.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
6 min
4.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
7 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

5 min

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

10 min

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

6 min

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

7 min