Ingredients
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.
Directions
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.
Recipe Courtesy Of
Taste of Home
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