Submitted by:
MaryBeth Branigan
Category:
Side
Country of Origin:
United States
Cook time:
45 minutes
Serves:
8
Ingredients:
3 tablespoons butter
1/2 cup lightly chopped pecans
1 1/2 pounds fresh Brussels sprouts, halved
1 cup chicken or vegetable broth
2 shallots, minced
1 tablespoon chopped fresh marjoram or 1/2 tablespoon dried marjoram
1 teaspoon grated nutmeg
1/3 cup whipping cream
Steps:
1. Melt 1 tablespoon butter in heavy large skillet over medium heat.
2. Add pecans and stir until golden, about 3 minutes. Transfer nuts to small bowl.
3. Melt 1 tablespoon butter in same skillet over medium heat.
4. Add Brussels sprouts; stir 1 minute.
5. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.
6. Uncover and simmer until broth evaporates, about 5 minutes.
7. Push sprouts to sides of skillet and melt remaining tablespoon butter in center of same skillet.
8. Add shallots; sauté until tender, about 2 minutes.
9. Stir in marjoram, nutmeg, and cream.
10. Simmer about 4 minutes until sprouts are coated with cream, stirring frequently.
11. Taste and season with salt and pepper, as desired.
12. Transfer Brussels sprouts to serving platter.
13. Mix in half of the pecans and sprinkle remaining nuts on top.
What makes this recipe special?
This recipe will make a convert out of the most stubborn Brussels sprout denier at your table. Even teens and children reach for seconds in our family, and there is never a bite left in the bowl!
Additional notes:
Can be made up to 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.