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 8 hours.
Melt butter in a large heavy skillet over medium-high heat; add pecans, and sauté 5 minutes or until toasted. Remove pecans from skillet. Add onion, and cook, stirring often, 15 minutes or until caramel colored. Add pecans and brussels sprouts, and cook about 3 minutes or until heated. Sprinkle with salt and pepper.
I've made this dish for most of the Thanksgivings since it was first published. EVERYBODY loves it. I find that not a lot of people really like brussels sprouts, but they like this dish -- a LOT. Incidentally, I saw that some reviewers said the sprouts needed more cooking. Not so -- just cut them into very fine shreds. If you do that, the color of the veggie is beautiful and the taste incomparably fresh.
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