Brussels Sprouts with Pecans

Brussels Sprouts with Pecans Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
These take just a brief turn in the pan--slicing the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 82
Caloriesfromfat 33 %
Fat 3 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 0.7 g
Protein 3.6 g
Carbohydrate 12.6 g
Fiber 3.9 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 207 mg
Calcium 45 mg

Ingredients

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Note:

December 2002
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