3 tablespoons unsalted butter
¼ cup Pecan Valley Pecan Pieces
Sea salt and pepper to taste
1. Cook the Brussels sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.
2. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussels sprouts and serve.
Serves 4 to 6