Brussels Sprouts with Pecans

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

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Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 33%
  • Fat: 3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.6g
  • Carbohydrate: 12.6g
  • Fiber: 3.9g
  • Cholesterol: 3mg
  • Iron: 1.3mg
  • Sodium: 207mg
  • Calcium: 45mg

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

  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.
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