Brussels Sprouts in Pecan Sauce

Description
Purchased from the Wells Estate in Canton, Texas in 1987. The notation on this card indicates it came from a church cookbook in 1944. Exact date and source unknown. If you like brussels sprouts, like I do, this is a dynamite recipe.

Ingredients
1 pound fresh brussels sprouts, trimmed 3 tablespoons butter 1/4 cup pecans, chopped Â½ teaspoon salt 1 teaspoon freshly ground black pepper

Directions
Cook the sprouts covered in boiling salted water until tender. Drain and keep warm. Heat the butter in small saucepan and brown the pecans. Pour the pecans over the sprouts and serve immediately.

Contributed by
Cat's Recipes Y-Group