Brussels Sprouts with Pecans
"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."
6 ServingsPrep/Total Time: 10 min.
- 1 pound brussels sprouts, halved
- 1/2 pound Diamond of California Pecan Halves
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
Nutritional Facts: One serving (2/3 cup) equals 128 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 252 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.