Rating: 4.5 stars
32 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

82 calories; calories from fat 33%; fat 3g; saturated fat 0.8g; mono fat 1.3g; poly fat 0.7g; protein 3.6g; carbohydrates 12.6g; fiber 3.9g; cholesterol 3mg; iron 1.3mg; sodium 207mg; calcium 45mg.
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