Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table. Photo credit: Joanne Bruno from Eats Well with Others.
Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.
To toast pecans: Place pecans in single layer on baking sheet. Bake in preheated 350ºF oven 8 to 10 minutes or until lightly toasted.