Caramelized Onion-and-Pecan Brussels Sprouts


Yield: 8 servings 

Onion, large                                             1
Brussels sprouts                                       1 lb
Butter or margarine                                  1/4 cup
Pecan pieces                                           1 cup
Salt                                                         1 tsp
Pepper                                                    1/2 tsp 

Cut onion in half and thinly slice.  Cut brussel sprouts in half, and cut each half crosswise into thin slices.  Place vegetables in separate plastic bags; seal and chill 8 hours.

Melt butter in a large heavy skillet over medium-high heat.  Add pecans and saute 5 minutes or until toasted.  Remove pecans from skillet.  Add onion and cook, stirring often, 15 minutes or until caramel colored.  Add pecans and brussel sprouts, and cook about 3 minutes or until heated.  Sprinkle with salt and pepper.