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
-
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.
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