1 pound Brussels sprouts
4 Tbsp. Butter
2, sliced Shallots
3 cloves, sliced Garlic
½ cup, chopped Pecans
Salt & pepper to taste
For the Brussels Sprouts:
Remove the discolored outside leaves and with a paring knife score an X into the base of each Brussels sprout about ½ inch deep.
Par boil the Brussels sprouts in salted water until just softened. Drop them into ice water to stop the cooking, drain and reserve.
In a sauté pan, heat the butter, add the shallots and garlic and briefly cook over medium heat (approx. 2 minutes) until tender.
Add the pecans and continue to cook another minute or so until well-colored.
Add the Brussels sprouts, coating them with the mixture and heating them through. Season with salt and pepper and serve.