Brought this over to Deb and David’s for Thanksgiving, where there was such an amazing spread of beautiful dishes and a majestic queen of a turkey.

I came up the recipe a day earlier, determined not to look at existing recipes because, let’s face it, I have never had a brussels sprouts dish that I enjoyed.

The sprouts have been sliced purely for aesthetic reasons, and were bought for the same reason – I spotted them sprouting fetchingly out of a long stalk at Trader Joe’s.

Verdict: Everyone loved it and wanted to know how it was done 🙂  I’d only make sure I cook the sprouts next time for just a minute or two and take them off the heat immediately – to keep them al dente – as I didn’t realize they’d continue to cook in the serving dish.

Thanks D&D for the most scrumptious dinner and the even more delicious friendship!

  • brussels sprouts, 1 stalk of them (maybe two boxes), sliced thinly
  • teeny tiny potatoes, 1 bag (Trader Joe’s)
  • mint, handful
  • rosemary, chopped, 1 tbsp
  • candied pecans, 1 handful, chopped into halves
  • shallots, 3 large, sliced
  • garlic, 3 cloves, chopped
  • lime juice, of 1 lime
  • lime zest
  • butter (or veg oil), as needed
  • brown sugar or honey, 1 tbsp (optional)
  • salt and pepper
  1. Boil the teeny tiny spuds for about 15-20 mins in salted water, till done. Drain and keep aside
  2. Saute the onions and garlic in some butter, about 2 tbsp, till fragrant and soft
  3. Add sprouts and spuds and saute quickly, seasoning as needed (add salt, pepper, honey or sugar)
  4. Add the lime juice and zest and toss
  5. Take it off the heat and throw the herbs in
  6. The whole process should just take 2-3 minutes after the onions have softened
  7. Serve in a big bowl and sprinkle chopped, candied pecans over the top