Thoughts, ramblings, and #BTS by the L&T Editorial Staff.

Brussels Sprout + Pecan Salad

Ask any child (and many adults) if they like brussels sprouts, and you will very likely get an “ewwwwww, noooo!” in response. But, contrary to popular belief, those little mushy, soggy, bland, baby cabbage looking things that your parents used to pile on your plate when you were a child can actually taste good. Our moms just didn’t know how to make them right. (I understand that some of you may have had super awesome moms that knew how to make them taste good, but let’s be honest: most of us didn’t.) The trick to these tasty veggies is to not overcook them. And to eat them fresh, not frozen. Since it’s coming to the end of brussels sprouts season, it’s important that you rush out and buy all of the brussels sprouts you can find, and make this delicious and simple recipe tonight.


  • 1lb brussels sprouts
  • 1/2 cup raw pecans
  • 1 shallot
  • 3 garlic cloves
  • salt
  • pepper
  • olive oil

Cut brussels sprouts into halves or quarters (this is a preference, and depends on the size of your brussels sprouts).

Slice shallots into thin slices and dice garlic cloves.

Blanch brussels sprouts in boiling water about 1-2 minutes. Drain.

While blanching brussels sprouts, heat oil in shallow pan, toss in shallots and garlic. Sauté without burning the garlic.

Add brussels sprouts to pan, sauté until lightly golden in some spots.

Salt and Pepper to taste.

Add pecans, sauté until warm.

Photography by Benjamin Hunter.

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