Baby Brussels Sprouts with Buttered Pecans

Ingredients

• 0.3 teaspoon pepper black
• 2 pounds brussels sprouts trimmed
• 0.5 tablespoon garlic minced
• 1 teaspoon juice of lemon fresh to taste
• 0.5 cup pecans 
• 0.8 teaspoon salt 
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• oven
• pot
• baking pan
• ziploc bags

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
3. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
4. 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.
5. Drain sprouts and pat dry.
6. Melt remaining 2 1/2 tablespoons butter 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.
7. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
8. ·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.·Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.·Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.