Sauteed Brussels Sprouts with Butter and Pecans (Recipe)

Ingredients

454g (1 lb) fresh Brussels sprouts

3 tbsp unsalted butter

90g (3oz) roughly chopped pecans

60ml (2fl oz) freshly squeezed orange juice

Salt and freshly ground black pepper to taste

Steps

1.  Bring salted water to the boil in a medium -size saucepan.

2.  Trim the ends of the sprouts and remove any bruised leaves.  Boil the sprouts for about 5 to 10 minutes or until cooked through.  (The larger the sprouts, the longer it will take.)  Drain in a colander.

3.  Cut each sprout in half.  Heat the butter in a medium-sized saute pan over high heat.  When the butter just starts to foam, add the sprouts, pecans, orange juice and salt and pepper.  Stir until heated through and serve immediately.

From : Low-Carbo Cooking