Brussels Sprouts with Pecans

Photo: JoAnne Barnum

These take just a brief turn in the pan--slicking the sprouts cuts down on their cooking time. The dish's sweet, buttery flavors mellow the bite of the Brussels sprouts. This is a slight modification of a recipe from Cooking Light, December 2002. The photo credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 8 servings ( Serving Size: about 2/3 cup )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 2 teaspoon(s) butter
  • 1 cup(s) white or yellow onions chopped
  • 4 clove(s) fresh garlic thinkly sliced
  • 8 cup(s) Brussels sprouts halved and thinly sliced (about 1 1/2 pounds)
  • 1/2 cup(s) vegetable broth
  • 1 1/2 tablespoon(s) sugar
  • 1/2 teaspoon(s) salt

Preparation

  1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 4 minutes or until lightly browned. Stir in Brussels sprouts; saute 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.
November 2012

This recipe is a personal recipe added by JoAnne Barnum and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brussels Sprouts with Pecans Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy