Maple Pecan Brussels Sprouts
- 1 pound fresh Brussels sprouts, halved
- 2 tablespoons butter
- 1½ teaspoon apple cider vinegar
- 1½ teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup chopped pecans, toasted.
Saute Brussels sprouts in butter in a large skillet for 8–10 minutes until tender.
Add the vinegar, syrup, salt and pepper; cook and stir for 1 minute longer.
Sprinkle with pecans.