Ingredients:

1 Pound brussels sprouts
1 Jar Canyon's Caramelized Onions
1/4 cup butter
1 cup pecan pieces
Salt and pepper to taste

Cut brussels sprouts in half and cut each half crosswise into thin slices. Melt butter in a large heavy skillet over medium-high heat, add pecans and saute for about 5 minutes until toasted. Add brussels sprouts and cook until tender (about 4 minutes). Add Canyon's Caramelized Onions and mix well. Sprinkle with salt and black pepper. Serve immediately.