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Southern Brussels Sprouts with Brown Butter and Pecans
- 1 1/3 pounds fresh Brussels sprouts, about 30 medium
- 3 Tablespoons unsalted butter
- cup pecan halves
- teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1 Tablespoon fresh lemon juice
Directions:View on PBS Food
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