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)
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.
December 2002
