If you're not fond of brussels sprouts, you may like this mix of
The butter sweetens the taste and the onions -
almost carmelized - give it even more flavor with the pecans.

brussels sprouts with pecans
1/4 cup pecans 1 onion, chopped
1 thin slice of butter 16 brussels sprouts, thinly sliced
1 Tbsp olive oil 1/4 cup water
2 cloves of garlic, minced
Toast the pecans and set aside. Over medium heat, melt the butter and add
oil. Saute the garlic for 1 minute. Add the onion and cook for five minutes until
lightly browned. Add sprouts, cover and cook for 2 minutes. Add the water,
water,cover and simmer for 5 minutes more. Add the pecans, toss and serve.