The Pioneer Woman Tasty Kitchen
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Brussels Sprouts with Toasted Pecans

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Level: Easy

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Description

Brussels sprouts with a tasty vinaigrette dressing and toasted pecans.

Ingredients

  • 16 ounces, weight Brussels Sprouts
  • ¼ cups Whole Pecans
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ Tablespoons Balsamic Vinegar (fig Balsamic If You Can Find It)
  • 1 teaspoon Coarse-ground Dijon Mustard
  • Kosher Salt To Taste

Preparation

Preheat oven to 350 F.

1. Put about an inch of water in a pot, insert your steamer basket and bring the water to a simmer (or prep for your favorite steaming method). Prep Brussels sprouts by cutting off the end of the stem and cutting a small “X” into the remaining stem. Remove any damaged outer leaves and put the sprouts into your steamer. Steam the Brussels sprouts for about 6 minutes. They should remain bright green in color and pierce easily with the tip of a knife. When done remove them from the heat.

2. Toast pecans on a baking sheet in the 350 F oven for 5-6 minutes.

3. Prepare vinaigrette in a small bowl by mixing together olive oil, balsamic vinegar, prepared mustard and salt.

4. Toss together the sprouts, pecans and vinaigrette.

5. Serve.

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