Roasted Brussels Sprouts with Pecans

Ingredients:

• 900 g Brussels sprouts, cut in half
• 0.5 cup chopped pecans
• 4 tablespoons unsalted butter
• 0.5 tsp seasoned salt
• 2 tablespoons light brown sugar
• 0.5 tsp freshly ground black pepper

Preparation:

1. In a large skillet over medium heat, toast the pecans until fragrant, about 8 minutes. Transfer to a plate and set aside.
2. Meanwhile, remove any wilted outer leaves from the Brussels sprouts and trim the stems. Soak the sprouts in cold water and drain thoroughly.
3. In the same skillet, melt the butter over medium heat until bubbly. Add the Brussels sprouts and season with salt. Stir and cook, stirring frequently, until the sprouts are tender, 12-15 minutes.
4. Add brown sugar, pepper, and pecans to the skillet. Toss the Brussels sprouts to coat and cook, stirring frequently, until the sugar melts and the Brussels sprouts are coated with the melted sugar and pecans, another 2 minutes.
5. Transfer to a warm serving platter and serve immediately.