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."
Total TimePrep/Total Time: 10 min.
- 1 pound brussels sprouts, halved
- 1/2 pound 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.
Nutrition Facts2/3 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.
Originally published as Brussels Sprouts with Pecans in Light & Tasty December/January 2003