Charlottesville Alert

Please note we will run on an adjusted schedule for the Thanksgiving holiday from Wednesday, November 22nd – Friday, November 24th.

Brussels Sprouts with Pecans

A cabbage-like vegetable with a sweet, buttery flavor. Slicing the sprouts cuts down on the cooking time and cooks more evenly.

Serves: 8 (2/3 cup each)

Ingredients:
2 teaspoons butter or margarine (trans fat-free)
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 ½ pounds)
½ cup fat-free, less-sodium chicken broth
1½ tablespoons sugar
½ teaspoon salt
8 teaspoons coarsely chopped pecans, toasted

Preparation:
Melt butter or margarine 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.

Nutrition information per serving: 82 calories, 3 gm fat, 8.6 gm protein, 12.6 gm carbohydrate, 3.9 gm fiber, 1.3 mg iron, 207 mg sodium.
Per portion: 2 vegetables, 1 lean protein

Source: Cooking Light; Holiday Cookbook, December 2002