Tuesday, October 13, 2009

Brussels Sprouts with Pecans

If you love brussels sprouts or even if you think that you hate them, try this great recipe from Cooking Light. Even proclaimed brussels sprouts haters love this recipe! Light, sweet, savory with a nice crunch - perfect! Great autumn side dish.

Brussels Sprouts with Pecans
Recipe Courtesy of Cooking Light
8 servings (serving size: about 2/3 cup)

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
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.


  1. I absolutely love brussels sprouts! I know it is a love it or hate it vegetable but, I love it. This is a great healthy dish. I am saving this one. Thanks.

  2. I'm a recent fan of brussels sprouts. :) This looks incredible with the nutty crunch of the pecans!

  3. I ate an entire bowl of roasted brussels sprouts, with just olive oil and kosher salt.
    It was like eating candy!