Brussels Sprouts with Toasted Pecans Recipe

Preheat oven to 350°. Place rack in the middle of the oven. Melt 1 tablespoon of butter in a medium skillet. Add pecan pieces and cook over medium heat, stirring occasionally until they become fragrant. (5-7 minutes) Sprinkle with 1/4 teaspoon salt. Place in bowl to cool. Cook Brussels sprouts in 6-8 quart pot of boiling, salted water, uncovered, just until tender.(5-7 minutes) May be steamed instead if desired. Transfer the Brussels sprouts to a bowl of ice water to stop cooking. Drain and lay out on paper towels to dry off excess moisture. Melt the remaining 2 tablespoons of butter in a skillet over medium heat, add minced garlic and cook, stirring frequently, for 1 minutes. Increase heat to medium high and add Brussels sprouts, stirring occasionally, until they start browning. (5-10 minutes) Add lemon juice, pepper and 1/2 teaspoon of salt. Stir in pecans and serve warm.