1 pounds Brussels sprouts
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cider vinegar
3/4 cup store-bought glazed pecans, coarsely chopped
Use a mandoline or large chef’s knife to cut the Brussels sprouts into thin slices; toss them in a large bowl to separate the layers.
Melt the butter in a large nonstick skillet over medium-high heat until the foam subsides, then add the sprouts, salt and pepper. Cook, stirring, for about 3 to 5 minutes, until the sprouts have wilted. Add the cider vinegar and cook for 1 minute, stirring, then add the glazed pecan pieces and cook for 1 minute. Transfer to a serving dish and serve hot.