salt for cooking water
3 tablespoons unsalted butter
4 ounces pecans, chopped
salt & pepper to taste
Trim the brussels sprouts and cut an x in the bottom of each of them with a paring knife. Boil the sprouts in salted water until tender, about 8 minutes, then drain. Melt the butter in a saute pan over medium heat and gently cook until it begins to turn light brown. Add the pecans and toss to coat them with butter, cooking for a few minutes until lightly browned and fragrant. Add the brussel sprout sand cook, stirring, until warmed through. Season with salt and pepper.
From: Farm Fresh & Fast cookbook