Green Beans with Brown Butter & Pecans

I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.

• Kosher salt
• 2 lb. green beans, trimmed
• 1/4 lb. (1/2 cup) unsalted butter, cut into pieces
• 1/4 cup finely chopped shallots
• 1/2 cup chopped toasted pecans
• 2 Tbs. fresh lemon juice; more to taste
• Freshly ground black pepper

Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve.

In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.