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Text File  |  1998-10-06  |  415b  |  9 lines
  1.      
  2. Place in a large skillet:
  3.       3 tablespoons butter
  4.       1/4 cup chopped hazelnuts, almonds, or pecans, toasted
  5. Heat over low heat until the butter begins to brown and take on a nutty smell. Steam in another pan until tender, 15 to 20 minutes:
  6.       1 pound Brussels sprouts, trimmed
  7. Add them to the pan with the brown butter and toss over low heat with:
  8.       Salt and ground black pepper to taste
  9.