Brussels Sprouts with Toasted Pecans Prep Time: 20 minutes Cook Time: 10 minutes Servings: 6 Ingredients - 1/2 cup pecans, coarsely chopped - 3 tablespoons unsalted butter - 1/2 teaspoon salt, more to taste - 2 pounds Brussels sprouts trimmed, cut in half - 1/2 tablespoon minced garlic - 2 small cloves - 2 teaspoons lemon juice - black pepper to taste    The Brussels sprouts carry a slight lemon flavor that blends nicely with the roasted pecans.   Directions Preheat oven to 350°. Place rack in the middle of the oven.	1

	Melt 1 tablespoon of butter in a medium skillet. Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes) Sprinkle with 1/4 teaspoon salt. Place in bowl to cool. Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes) May be steamed instead if desired. Transfer the Brussels sprouts to a bowl of ice water to stop cooking. Drain and lay out on paper towels to dry off excess moisture. Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes. Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes) Add lemon juice, pepper and 1/2 teaspoon of salt. Stir in pecans and serve warm.	2