Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans

Heat a small skillet over low heat and add pecans. Toast for 4-5 minutes, gently stirring and shaking the pan even 30-60 seconds so the pecans don’t burn. Remove from heat and set aside.

Heat a large skillet over medium-high heat and add olive oil. Add shallots and garlic and saute for 1-2 minutes, until fragrant. Add in Brussels spouts (I like to start with mine cut side down), salt and pepper, and cook for 8-10 minutes, tossing Brussels every so often, until browned. While Brussels are cooking, heat a small saucepan over medium heat and add butter. Whisk fairly continuously until butter begins to get golden in color and brown flecks appear. Remove from heat immediately.

Remove Brussels from heat once finished and toss in pecans. Drizzle brown butter over top, then serve. We ate these with the crockpot BBQ beer chicken in my recipe box. Generously serves 3-4.