Pecans or Walnuts?

Well, we got our "ice storm", though it doesn't seem to be bad enough to cancel my first grad class tonight.  I should probably be leaving in a few minutes so that I can drive nice and slowly.  Beware people behind me!  I do NOT like ice (not even to drink).  You'll just have to go around me. 

First, here's the new recipe I tried today:

Shredded Brussels Sprouts with Pecans (WW recipe)

I'm going to have to stop using this particular book if I can't find the links anywhere!  ...but the recipe does include Brussels sprouts... and they're amazing.  *sigh*  You'll have to bear with me.  Here's the recipe for the version I made today:

-1 lb. Brussels sprouts, trimmed and sliced
-cooking spray
-1/2 c. sliced red onion (I chopped mine so I didn't have giant chunks of onion.)
-1 T. balsamic vinegar
-1 T. brown sugar (...not sure if it matters whether it's light or dark.)
-1/4 c. chopped pecans (I used walnuts because that's what I had - still good!)
-salt and pepper to taste

Basically you spray a pan with cooking spray and then throw in the Brussels sprouts and onion until they are nice and tender.  Then you throw everything else in until the sugar dissolves and serve it while it's still hot!  Easy. 

I thought it had a nice sweet flavor.  A little different from just roasting Brussels sprouts.  I do wonder if it would have tasted much different if I'd used pecans instead of walnuts.  I figured they were both nuts and it probably wouldn't have a strong effect on the outcome.  ?  Who has a good Brussels sprouts recipe for me to try?  Anyone?  :-)