Brussels Sprouts with Pecan Sauce

1 pound brussels sprouts, trimmed
3 tablespoons butter
1/3 cup pecans, coarsely chopped
Salt and pepper, to taste

Cook the brussels sprouts, covered in boiling salted water until tender, about 7-8 minutes. Drain and keep warm.

Meanwhile melt the butter in a small saucepan. Add the pecans and cook until slightly browned. Pour over the cooked brussels sprouts.

Serve warm