Maple Brussels Sprouts

Quarter 1 lb. brussels sprouts. Sauté in a non-stick pan in 2 Tbs. olive oil until tender-crisp (5-7 minutes). Season with 1 Tbs. maple syrup, 1 Tbs. red wine vinegar, and ¼ tsp. salt. Top with ¼ cup chopped pecans.

Serves 4.

Photo: Kate Sherwood/CSPI.