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Brussels Sprouts with Pecans

Yield 8 servings (serving size: about 2/3 cup)

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

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.