Brussels sprouts are still a long way from winning any popularity contests, but their stature in the vegetable world is on the rise, thanks to thoughtful chefs and home cooks who are finding creative ways to showcase them in a more flattering light. I recently discovered a great example in the just-released “Anne Byrn Saves the Day Cookbook: 125 Guaranteed-To-Please, Go-To Recipes to Rescue Any Occasion” (Workman Publishing). Light, fresh, and loaded with nutrients, the Brussels sprouts take a bit of time to slice (you can do this early in the day and refrigerate), but otherwise, the dish is a cinch to make and an excellent take-along dish to a potluck, especially for the holidays. For a sweet counterpoint, Byrn suggests tossing a handful of dried currants into the skillet with the chicken broth.
1 1/2 pounds Brussels sprouts
1/2 cup chopped pecans
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
4 cloves garlic, minced
1/2 cup chicken broth
1 1/2 tablespoons sugar
Preheat the oven to 350 degrees. Cut the stem ends off the Brussels sprouts and, using a sharp knife, cut them in half lengthwise and then thinly slice the halves crosswise. You should have about 8 cups.
Place the pecans in a metal cake pan or pie pan. Place the pecans in the oven to toast until golden, 4 to 5 minutes. Set the pecans aside.
Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook, stirring, until cooked through and lightly browned, about 4 minutes.
Add the Brussels sprouts to the skillet. Cook, stirring, until they turn bright green, about 2 minutes. Add the chicken broth and sugar and cook until the liquid has almost evaporated, about 5 minutes. Add salt to taste and stir in the pecans, then serve.