CHEF JEFF — ONE BYTE AT A TIME: Brussels Sprouts with PecansIf you’re one of those people with an acquired taste for brussels sprouts, try this recipe.
By: Herald Staff Report,
If you’re one of those people with an acquired taste for brussels sprouts, try this recipe.
Brussels Sprouts with Pecans
2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1½ pounds)
½ cup fat-free, less-sodium chicken broth
1½ tablespoons sugar
1½ teaspoons salt
8 teaspoons coarsely chopped pecans, toasted
Melt butter in a large nonstick skillet over medium high heat. Add onion and garlic, saute 4 minutes or until lightly browned. Stir in brussels sprouts, saute 2 minutes. Add broth and sugar; cook 5 minutes, stirring frequently. Stir in salt. Sprinkle with pecans.
Yield: Serves 8.
Approximate nutritional analysis per serving: 79 calories, 3 grams fat (1 gram saturated), 3 grams protein, 12 grams carbohydrates, 3 grams fiber, 3 milligrams cholesterol, 461 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.