Sautéed Brussels Sprouts with Candied Pecans

Bev, Bev Cooks

Buttery brussels sprouts are a classic side dish at many holiday gatherings, but have you tried them with sweet, sugary pecans and rich blue cheese? This quick and easy dish will be a highlight on your Thanksgiving table, and better yet, you can save some candied pecans for many more seasonal recipes.
10 min Prep Time
10 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Servings: 4-6 servings

Servings: 4-6 servings


  • 5 tablespoons butter, divided
  • 1 1/2 cups pecan pieces
  • 2 tablespoons brown sugar
  • Salt and pepper to taste
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 1/4 cup blue cheese crumbles


Step 1

Melt 2 tablespoons butter in a large skillet over medium high heat. Add the pecan pieces and stir to coat. Add brown sugar, and season with salt. Stir until the brown sugar is melted and starts to get sticky, about two minutes. Transfer the pecans to a large piece of parchment paper, spread out to avoid clumps. Let cool a few minutes.

Step 2

Wipe the skillet clean; melt remaining 3 tablespoons butter. Add Brussels sprouts and season with salt. Sauté about 5 minutes, until sprouts start to sear. Transfer to a large serving platter and garnish with 1/2 cup (or more) candied pecans and crumbled blue cheese. (Save remaining candied pecan pieces for other salads in the week!)