Brussels Sprouts with Pecans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A new, more exciting way to eat baby cabbages . It helps that it is also lower in fat and has less sodium. Might as well make them TOTALLY good for you! From Cooking Light Magazine. (I really am trying to keep my New Years resolution!) Ingredients:
2 teaspoons butter |
1 cup onion, chopped |
4 cloves garlic, sliced thin |
8 cups thinly sliced brussels sprouts |
1/2 cup fat-free low-sodium chicken broth |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
8 teaspoons pecans, toasted and coarsely chopped |
Directions:
1. Melt butter in skillet.
2. Add onion and garlic and saute until lightly browned.
3. Stir in sprouts, saute 2 minutes.
4. Add broth and sugar, cooking until liquid is almost evaporated, stirring frequently.
5. Add salt, sprinkle with pecans and serve.
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