Brussel Sprouts with Caramelized Onions and Pecans

 

Ode To The Sprout

Loud and clear you’ll hear me shout

about my love of the Brussel sprout.

So this day I will give thanks

for a veggie that tops the ranks.

Like wee, tiny cabbages green and bright

every mouthful a sheer delight.

Those who hate them don’t know ‘owt’

about the lovely Brussel sprout.

©2012 Luna Raye

 

As much as I would like to say I was a perfect child, I wasn’t. I was naughty, had tantrums and caused my parents all sorts of grief. However, I always ate my Brussel sprouts. That probably isn’t much of a consolation but that’s all I’ve got.

For years I was content having sprouts boiled and served up with butter, salt and lots of pepper. Now I have discovered there are other ways to prepare these magical veggies. This particular dish has come my way via the GE Healthahead website which has a huge range of delicious and healthy recipes. I think even those who aren’t keen on Brussel sprouts will be converted once they give this a try!

One new thing I have learned about Brussel sprouts is that they are also known as ‘Brussels sprouts‘. Apparently spelling them either way is fine – they still taste wonderful.

 

Brussel Sprouts with Caramelized Onions and Pecans

Ingredients

1 large sweet onion

2 teaspoons unsalted butter

1 Tablespoon brown sugar

400g fresh Brussel sprouts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped pecans, toasted

 

Directions

Prepare the Brussel sprouts by cutting them in half and then into shreds

Set sprouts to one side

Melt butter in a large non-stick frying pan over medium heat

Add the onion and cook for approximately 15 minutes or until onions have softened

Stir in brown sugar and cook for a further 3 minutes, stirring frequently

Add the shredded sprouts to the pan and 3 Tablespoons of water to the pan

Saute with the onions for approximately 10 minutes or until tender

Add pecans and serve immediately

Enjoy!