Name: Baby Brussels Sprouts with Buttered Pecans
Cook time: 40 min
Total time: 40 min
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup pecan halves, cut crosswise into thirds; 3 tablespoons unsalted butter; 3/4 teaspoon salt; 2 pounds baby Brussels sprouts, trimmed; 1/2 tablespoon minced garlic; 1 teaspoon fresh lemon juice, or to taste; 1/4 teaspoon black pepper

Image may contain Plant Food Meatball Confectionery Sweets and Pork

Baby Brussels Sprouts with Buttered PecansRomulo Yanes

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

Cooks' notes:

·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.

·Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.

·Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.