Brussels sprouts

Brussels Sprouts with Pecan Sauce

1 pound Brussels sprouts, trimmed
5 tablespoons unsalted butter
2 tablespoons brown sugar
1/4 cup chopped pecans
Salt to taste

Cook the Brussels sprouts covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm.

Heat the butter in small saucepan and brown the pecans, stirring frequently to prevent them from burning. Remove pan from heat, add the brown sugar, and stir to dissolve.

Pour the pecan mixture over the warm Brussels sprouts and serve.

Serves 4.

From fooddownunder.com.

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