Pan Roasted Brussels Sprouts with Brown Butter and Toasted Pecans.

INGREDIENTS

2 tbsp

olive oil

1 lb

(about 3-4 cups of whole sprouts) raw brussels sprouts, stems cut off then cut in half

shallots, sliced

garlic cloves, minced

1/4 tsp

salt

1/4 tsp

pepper

2 tbsp

unsalted butter

1/2 cup

pecans, roughly chopped