Brussels Sprouts with Pecans

Ingredients

• 1 cup chopped onion
• 2 teaspoons butter
• 8 teaspoons coarsely chopped pecans, toasted
• ½ cup fat-free, less-sodium chicken broth
• 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
• 1 ½ tablespoons sugar
• 4 garlic cloves, thinly sliced
• + 1 more ingredients
• • ½ teaspoon salt

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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