|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This recipe makes a simple, yet satisfying, side dish to accompany fall and winter meals.
1. Wash brussels sprouts and peel away any discolored leaves. Cut sprouts in half lengthwise. Steam over boiling water for about 5 minutes. Drain. In a large skillet, heat butter and olive oil over medium-high heat. Add sage and nuts and stir with a wooden spoon or spatula until pecans start to brown and sage wilts. Add brussels sprouts, season with salt and pepper, and toss. Cook for about 5 minutes, browning sprouts slightly on the bottom and stirring to prevent burning. Reduce heat and cook another 3 minutes or so. Serve warm.