Title: Brussels Sprouts with Brown Butter and Pecans
Categories: Vegetable Check
Yield: 4 Servings

1	pt	Brussels sprouts
2	tb	Butter
1/2	c	Pecans, coarsely chopped
		Juice of 1/2 lemon
		Salt and pepper to taste

Bring 2 quarts of salted water to a boil. Trim brussels sprouts by cutting off the dry stem and removing any unattractive outer leaves. Cut an X into the stem end with the tip of a knife. Boil the sprouts for 5-10 minutes, depending on size, until cooked through. Drain.

Cut each sprout in half. Heat a 10-inch saut pan over high heat. Add the butter. When it just starts to brown, add the sprouts, pecans, lemon juice, salt and pepper. Toss rapidly until heated through and serve.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 22-23

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