Cut onion in half, and thinly slice. Cut brussels sprouts in half and cut each half crosswise into thin slices. Place vegetables in separate plastic bags, seal and chill for 8 hours.
Melt butter in a large heavy skillet over medium-high heat, add pecans and sauté for 5 minutes or until toasted. Remove pecans from skillet. Add onions and cook, stirring often until caramel colored, about 10 minutes. Add brussels sprouts and cook until tender. Takes about 4 minutes. Add pecans and heat & sprinkle with salt and pepper.
Yield: 8 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.