1 lb Brussel sprouts; trimmed wi 3 T Butter; unsalted 1/4 c Pecans; chopped Salt and pepper to taste 1. Cook the brussel 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 Brussel Sprouts and eat. Serves 4 to 6.
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