Brussels Sprouts, Baby Carrots, And Pecans In A Maple Sauce

• 1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
• 1 cup baby carrots, halved (lengthwise)
• 1 cup pecan halves
• 1/4 teaspoon chili powder
• 3 tablespoons butter
• 1/4 cup maple syrup
• 2 teaspoons cider vinegar
• 1/2 teaspoon salt

1. Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

brussels sprouts, baby carrots, pecan halves, chili powder, butter, maple syrup, cider vinegar, salt

Taken from www.food.com/recipe/brussels-sprouts-baby-carrots-and-pecans-in-a-maple-sauce-347531 (may not work)