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!