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    PECAN TOPPED BRUSSELS SPROUTS


    Source of Recipe


    Aunt Saunny

    In skillet, cook 2 cartons 10 oz each BRUSSEL sprouts, halved and 2 shallots, quartered in 2 tbs. each olive oil and butter 5 min. Add 1/4 cup water. Boil. Reduce heat, cover cook 5 min. Place in serving bowl. Garnish with 1/2 cup toasted pecan halves. MAKES 6 SERVINGS.

 

 

 

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