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Brussels Sprouts with Pecans

Rated as 4.3 out of 5 Stars

"Brussels sprouts cook quickly when they are thinly sliced. Chicken broth, sugar and pecans sweeten up their taste."
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Ingredients

20 m servings
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. In a large skillet, saute onion in butter until tender. Add brussels sprouts; saute for 2 minutes. Add the broth, sugar and salt; cover and cook for 5 minutes or until sprouts are tender, stirring occasionally. Sprinkle with pecans.

Footnotes

  • Nutritional Analysis: 1/2 cup equals 83 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 280 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein.

Reviews

Read all reviews 19
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent but a few suggestions: candied pecans make a tasty addition and proscuitto balances everything.

Most helpful critical review

It was ok something different instead of just plan boiled brussel sprouts i believe a little lemon juice at the end of this recipe would go good.

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Excellent but a few suggestions: candied pecans make a tasty addition and proscuitto balances everything.

Like Chill, I felt the recipe needed some balance. I found adding balsamic vinegar a delectable finishing touch.

We really liked this. This is the first time I made fresh brussel sprouts. The food processor really came in handy for slicing them thin.

Great recipe! I'm not a big brussel sprouts lover, but these were wonderful. The combination of the sugar and salt really made a difference and the toasted pecans just topped it off.

I'm always looking for ways to make brussel sprouts an appealing vegetable. This absolutely does it. I used olive oil in place of butter and skipped the pecans b/c I didn't have any on hand an...

This was a good alternative to steamed brussel sprouts, but I'm still looking for the perfect recipe. :)

I made this without the sugar; it was very good. My husband is not a sprout fan but liked this recipe. Will definitely make it again.

Changed the recipe a bit by using Cashew Milk instead of Chicken Broth and chopped Cashews. Was amazing!!

It was ok something different instead of just plan boiled brussel sprouts i believe a little lemon juice at the end of this recipe would go good.