A great fall vegetable side dish! The sweet buttery flavor helps to mellow the bite of the Brussels sprouts.
2 tsp butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts
1/2 cup low-sodium chicken broth
1 Tbsp sugar
1/4 tsp salt
8 tsp coarsely chopped pecans, toasted
1. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic. Saute 4 minutes or until lightly browned.
2. Stir in Brussels sprouts and saute 2 minutes.
3. Add broth and sugar and cook 5 minutes or until liquid almost evaporated. Stir frequently. Stir in salt and sprinkle with pecans.
Yield: 8 servings
Cooking Light, December 2002