Brussels Sprouts with Pecans
.
Yield
8 servingsPrep
10 minCook
11 minReady
25 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| 4 | each |
garlic cloves
thinly sliced |
|
| 8 | cups |
brussels sprouts
halved and thinly sliced |
|
| ½ | cup |
chicken broth, low salt
fat-free |
|
| 1 ½ | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 8 | teaspoons |
pecans
coarsely chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 4 | each |
garlic cloves
thinly sliced |
|
| 1.9 | l |
brussels sprouts
halved and thinly sliced |
|
| 118 | ml |
chicken broth, low salt
fat-free |
|
| 23 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 4E+1 | ml |
pecans
coarsely chopped, toasted |
|
Directions
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.
