Brussels Sprouts, Baby Carrots, And Pecans In A Maple Sauce - cooking recipe

Ingredients

1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
1 cup baby carrots, halved (lengthwise)
1 cup pecan halves
1/4 teaspoon chili powder
3 tablespoons butter
1/4 cup maple syrup
2 teaspoons cider vinegar
1/2 teaspoon salt

Preparation

Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.