• Start by washing your hands with warm water and soap for at least 20 seconds
• before and after handling food.
• Wash your cutting boards and countertops with hot soapy water.
• Rinse chives under running tap water. Blot dry with clean cloth towel or paper
• towel.

For the Brussels Sprouts

• Rinse whole Brussels sprouts under running tap water while rubbing with fingers.
• Blot dry with clean cloth towel or paper towel.
• Trim Brussels sprouts and cut them in half lengthwise.
• Bring water and salt to a boil in a small pot and add cleaned and trimmed brussels sprouts to the pot.
• Cook 6-7 minutes until tender but not soggy.
• Strain Brussels sprouts and then dump them into the ice bath. (This will retain their bright green color and stop the cooking process so they don't get mushy).
• Refrigerate Brussels sprouts.

For the Candied Pecans

• Wash the now emptied pot with soap and warm water. Combine pecans, sugars and water over medium heat.
• Stir together until the sugars have begun to dissolve and the water has evaporated (about 3 minutes).
• Set aside in bowl.

For the Glaze

• In the emptied pot, combine broth and butter over medium heat.
• As the butter melts, broth and butter will meld together to create an almost creamy looking mixture. (If the butter starts to separate from the broth, add a tablespoon or two more broth.)
• When it looks creamy, add the chives and vinegar and quickly stir together.
• Re-strain your Brussels sprouts, and immediately combine them with the glaze.
• Place everything in a serving dish. When ready to serve, top with candied pecans.
• Enjoy immediately, or refrigerate until ready to serve!
• Store leftovers in shallow containers within 2 hours of serving. Leftovers will last in the refrigerator up to 3-4 days.