Brussels Sprouts with Buttered Pecans: Austin Food Photography


As a lover of junk food, it’s painful to admit (and hard for some to hear), but I love brussels sprouts. There. I said it. I love them. It’s a dirty secret of mine that I’ve always had; I’ve never winced at spinach or sneered at  steamed vegetables. I love my greens, although I still refuse to believe a salad is a meal. Growing up with gardening parents in West Virginia, our cabinet tops were always overflowing with fresh tomatoes, cucumbers, an assortment of peppers, and all sorts of grapes and I was lucky to get to reap the benefits of it all.

Needless to say, when I found this recipe, I was excited. Sugar-loving, vegetable-hating Josh wasn’t. However, he LOVED this take on an otherwise dreary meal. If you have someone that might not be thrilled about their greens, this may change their mind.

If you decide to make them, however, I should let you know that pecans burn easy in gas stoves. Or maybe in general. Or maybe we’re just bad cooks (this is incredibly likely). Either way, we definitely burned the first batch. The second batch came out amazing and this was the result:

Recipe can be found here, although we opted for large, uncut brussels sprouts. By “opted” I mean, of course, we didn’t read the substitution directions that instructed us to quarter the larger sprouts until they were already in the pot. No big deal. They were amazing.

Have a tasty weekend!