Brussels Sprouts with Pecans

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.

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

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

82 (33% from fat)

Fat:

3g (sat 0.8g,mono 1.3g,poly 0.7g)

Protein:

3.6g

Carbohydrate:

12.6g

Fiber:

3.9g

Cholesterol:

3mg

Iron:

1.3mg

Sodium:

207mg

Calcium:

45mg