1 stalk or a few dozen brussel sprouts, thinly sliced (halved and halved again)
1 shallot, finely diced
¼ cup or more chicken broth
3 garlic cloves, sliced thin
handful coarsely chopped raw pecans (or pine nuts)
olive oil
salt and pepper
shaved parmesan or hard aged goat cheese (optional)
Instructions
Heat large skillet and toast raw pecans over low heat until fragrant. Remove pecans from heat and set aside. In same large skillet, heat olive oil and saute garlic and shallot until lightly browned. Add brussel sprouts and toasted pecans and saute for a couple minutes.
Add broth and cook for a few more minutes, stirring occasionally, until the broth evaporates and the edges of the brussel sprouts begin to crisp. Salt, pepper and serve.
Top with parmesan or hard goat cheese if desired.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/11/13/shaved-brussel-sprouts-with-toasted-pecans/