Brussels Sprouts with Pecans Recipe
"No one in our family enjoyed brussels sprouts until I served this simply delicious saute," writes Juanita Haugen of Pleasanton, California. "Now it's a favorite at our holiday get-togethers. For a fun alternative, substitute chestnuts for the pecans if you can find them at your grocery store."
- 1 pound brussels sprouts, halved
- 1/2 pound pecan halves
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1. In a large skillet, saute brussels sprouts and pecans in butter for 5-7 minutes or until crisp-tender. Sprinkle with salt and pepper. Yield: 6 servings.
2/3 cup: 128 calories, 11g fat (3g saturated fat), 10mg cholesterol, 252mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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