Brussels Sprouts with Dijon Mustard and Pecans

Wash sprouts and cut in half. Steam Brussels sprouts for about 15 minutes or until slightly tender, but not completely cooked through. In separate bowl, combine remaining ingredients. Add Brussels sprouts and coat evenly. Spread evenly on baking sheet and place in oven for about 3-5 minutes until golden brown and slightly crispy. Meanwhile, heat small sauté pan. Add pecans and dry roast for about 2 minutes until golden brown. Remove immediately, add to Brussels sprouts and serve.