Brussels sprouts tossed with Pecans and Butter

From Joy of Gardening Cookbook

1. Steam Brussels sprouts for 5 minutes or until crisp tender.
2. Sauté ¼ c. finely chopped pecans and ½ tsp. ground rosemary in 2 Tbsp butter until the nuts are roasted, about 5 minutes.
3. Pour the nuts over the sprouts, season to taste with salt and pepper, and toss to coat. Serve immediately.

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