This was a weekend of amazing food. Leo made dinner for us Sunday night, and announced that it was a meat and potatoes night. No vegetables allowed. Well, that's not okay. Plus I had a bag full of vibrantly green brussel sprouts from an italian market in the refrigerator. So I asked politely if I may add these to the menu and he obliged. Since I finished the sprouts early, we sat outside with a glass of wine. We don't do this enough. The end result was a plate full of his garlic infused filet mignon, rosemary potatoes, these sprouts and a kick ass episode of Breaking Bad.
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
Put oven rack in middle position and preheat oven to 350°F. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated. While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry. Melt remaining 2 1/2 tablespoons butter (or use extra virgin olive oil, which is what I did) in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.