Source: Cooking Light

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.


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.

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

CALORIES 82(33% from fat); FAT 3g (sat 0.8g,mono 1.3g,poly 0.7g); PROTEIN 3.6g; CHOLESTEROL 3mg; CALCIUM 45mg; SODIUM 207mg; FIBER 3.9g; IRON 1.3mg; CARBOHYDRATE 12.6g
Cooking Light, DECEMBER 2002