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2 cups brussel sprouts
3 tablespoons soy margarine
¼ cup chopped pecans
Salt and pepper to taste
Cook the brussel sprouts in boiling salted water until tender, about ten minutes. Drain brussel sprouts and keep warm. Heat the soy margarine in a saucepan and brown the pecans. Stir frequently to prevent the pecans from burning. Pour the pecans over the brussel sprouts and serve hot.
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