Brussels Sprouts With Toasted Pecans

• 16 ounces, weight Brussels Sprouts
• 1/4 cups Whole Pecans
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 Tablespoons Balsamic Vinegar (fig Balsamic If You Can Find It)
• 1 teaspoon Coarse-ground Dijon Mustard
• Kosher Salt To Taste

1. Preheat oven to 350 F.
2. 1. Put about an inch of water in a pot, insert your steamer basket and bring the water to a simmer (or prep for your favorite steaming method). Prep Brussels sprouts by cutting off the end of the stem and cutting a small "X" into the remaining stem. Remove any damaged outer leaves and put the sprouts into your steamer. Steam the Brussels sprouts for about 6 minutes. They should remain bright green in color and pierce easily with the tip of a knife. When done remove them from the heat.
3. 2. Toast pecans on a baking sheet in the 350 F oven for 5-6 minutes.
4. 3. Prepare vinaigrette in a small bowl by mixing together olive oil, balsamic vinegar, prepared mustard and salt.
5. 4. Toss together the sprouts, pecans and vinaigrette.
6. 5. Serve.

sprouts, ubc, olive oil, balsamic vinegar, coarseground, kosher salt

Taken from tastykitchen.com/recipes/sidedishes/brussels-sprouts-with-toasted-pecans/ (may not work)