Brussels Sprouts in Pecan Sauce
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INGREDIENTS 1 pound Brussels Sprouts, trimmed 3 tablespoons unsalted butter 1/4 cup chopped pecans Salt and pepper, to taste Cook the Brussels Sprouts, covered, in boiling salted water until tender; about 10 minutes. Drain. Keep warm. Heat the butter in a small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussels Sprouts. Serves 4 to 6