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Brussels Sprouts with Pecans

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: about 2/3 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.