BRUSSELS SPROUTS WITH WALNUTS

1 1/2 lb. brussels sprouts
2 cups chicken stock (homemade or unsalted canned)
3 tbsp butter
1 cup pecans, lightly toasted in a dry skillet
salt and freshly ground pepper to taste

Wash and trim the sprout ends. If sprouts are large, cut in half.

Bring chicken stock to a boil in a large sauce pan and cook the sprouts until them are crisp tender.

Drain well and transfer sprouts to a serving dish.

In the meantime, melt the butter and saute the nuts for 3 to 4 minutes.

Add butter and nuts to the sprouts and toss lightly to coat. Season with salt and pepper to taste.