Place 2 cups of bone broth into a large saucepan.

Add 1 pound of brussel sprouts to the pan with the bone broth. Cook the sprouts in the broth over medium-high heat for 6-8 minutes until tender, but still a bit crisp.

Remove the brussel sprouts from the liquid, let them cool slightly, and cut them in half lengthwise.

In a skillet over medium-high heat, melt ¼ c. of butter.

Once hot, add the onions to the skillet, and stir to coat in the melted butter. Cook the onions until they are browned and softened.

Add the sliced brussel sprouts into the skillet, mixing to combine them well with the onions. Saute the brussel sprouts for 1-2 minutes.

Push the brussel sprouts over to one side of the skillet, and add the chopped pecans to the empty space. Toast the almonds for 1-2 minutes, and then toss in with the brussel sprouts.