- 15–17 large brussels sprouts
- 1 Tbsp olive oil
- 2 Tbsp brown sugar
- 1/4c pecans, toasted* and chopped (measure before chopping)
- salt to taste
- Prepare brussels sprouts by washing, removing any brown leaves, and trimming the stems. Slice brussels sprouts thinly (or you can try to do this in a food processor). Heat the olive oil over medium high heat in a large pan. Add brussels sprouts and cook about 5 minutes, until bright green and tender. Add brown sugar and a pinch of salt and stir to coat. Taste and add additional salt as desired.
- Finish by tossing with the toasted pecans.
*I toast pecans by chopping them and putting them in a dry pan over medium heat. Stir them often and watch them carefully, so they don’t burn. When they’re fragrant and slightly browned, they’re done.