Brussels Sprouts with Pecans

Brussels Sprouts with Pecans
Photo by Becky Luigart-Stayner

Ingredients

  • 4 garlic cloves, thinly sliced
  • 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
  • 4 garlic cloves, thinly sliced
  • 8 teaspoons coarsely chopped pecans, toasted
  • ½ teaspoon salt
  • ½ cup fat-free, less-sodium chicken broth
  • 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
  • + 9 more ingredients
    • 1 cup chopped onion
    • 1 ½ tablespoons sugar
    • 2 teaspoons butter
    • 8 teaspoons coarsely chopped pecans, toasted
    • ½ teaspoon salt
    • 1 cup chopped onion
    • ½ cup fat-free, less-sodium chicken broth
    • 1 ½ tablespoons sugar
    • 2 teaspoons butter

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.

View full recipe at My Recipes

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