1 pound fresh or frozen brussels sprouts, thawed and halved
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup chopped pecans
Trim brussels sprouts and cut an x in the core of each. In a large saucepan, bring 1 in. water, salt and brussels sprouts to a boil. Reduce heat. Cover and cook for 8-10 minutes or until crisp-tender; drain. Sprinkle with pepper.
Meanwhile, in a small skillet, melt butter over medium heat until golden brown. Add pecans; cook for 1-2 minutes or until lightly browned. Add brussels sprouts; toss to coat.