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Carmelized Onion and Pecan Brussels Sprouts

AllysonAllyson Williams
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Makes 8 servings

Makes 8 servings
Makes 8 servings


  • 1 large onion
  • 1 pound brussels sprouts
  • 1/4 cup butter or margarine
  • 1 cup pecan pieces
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
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  • 1

    Cut onion in half, and thinly slice. Cut brussels sprouts in half, and cut each half crosswise into thin slices. Place vegetables in separate plastic bags; seal and chill 8 hours.

  • 2

    Melt butter in a large heavy skillet over medium-high heat; add pecans, and saute 5 minutes or until toasted. remove pecans from skillet. Ad onion, and cook, stirring often, 15 minutes or until caramel colored. Add pecans and brussels sprouts, and cook about 3 minutes until heated. sprinkle with salt and pepper.

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