Brussles Sprouts & Toasted Pecans
Brussels Sprouts and Toasted Pecans
This is the way to eat sprouts with a wonderfully versatile vinaigrette that is great over a variety of different vegetables. Vinaigrette can be made 2 hours ahead and kept at room temperature. Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400°F oven until hot, about 5 minutes.
Ingredients
Vinaigrette
- 3 tbsp white-wine vinegar
- 2 tbsp water
- 1 tbsp Dijon mustard
- ¼ cup shallot minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 6 tbsp good olive oil
Brussels Sprouts
- ¼ cup unsalted butter, cut into pieces ½ stick
- 1 lb Brussels sprouts (small is best) trimmed and halved lengthwise (quartered if lrg)
- ½ cup pecan halves halved lengthwise
- 1 tsp kosher salt
Instructions
Vinaigrette
- Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, while whisking vigorously.
Brussels Sprouts
- Preheat oven to 400°FMelt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes.Toss sprouts in pan with butter, pecans and salt. Arrange sprouts, cut side down, in single layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.Transfer sprouts to serving dish, whisk vinaigrette and pour over warm sprouts and nuts, toss and serve immediately.