Brussels sprouts cook quickly when they are thinly sliced. Chicken broth, sugar and pecans sweeten up their taste.
- 1/2 cup chopped onion
- 2 teaspoons butter
- 1 pound fresh brussels sprouts, thinly sliced
- 1/3 cup chicken broth
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 tablespoons chopped pecans, toasted
- In a large skillet, saute onion in butter until tender. Add brussels sprouts; saute for 2 minutes. Add the broth, sugar and salt; cover and cook for 5 minutes or until sprouts are tender, stirring occasionally. Sprinkle with pecans. Yield: 6 servings.
Originally published as Brussels Sprouts with Pecans in Weeknight Cooking Made Easy Annual 2005, p272
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