Caramelized Onion-Pecan Brussels Sprouts

Cut Brussels sprouts in half; cut each half crosswise into thin slices. Place sprouts and onion in separate resealable food-storage plastic bags; seal bags. Refrigerate 8 hours.

In large heavy skillet, melt butter over medium-high heat. Cook pecans in butter 5 minutes, stirring frequently, until toasted. Remove from skillet.

Add onion to skillet. Cook 15 minutes, stirring occasionally, until caramel colored. Add Brussels sprouts and toasted pecans. Cook about 3 minutes, stirring frequently, until sprouts are tender. Sprinkle with salt and pepper.