Recipe: Brussels sprouts with pecans

by Julie Snyder

Brussels SproutsIf you're looking for new ways to appreciate Brussels sprouts, give this recipe a try.

The sweet buttery flavors mellow the bite that turns some people away from these mini wonders of the vegetable world.

Thinly sliced, the sprouts can be quickly sautéd. They maintain their bright color and the flavors blend all the way through to leave your tastebuds tingling.

This recipe is so yummy that it's turned people who claim to hate Brussels sprouts into staunch supporters. These aren't your usual petite cabbages!

Brussels sprouts with pecans

Prep time: 10 minutes | Total time: 10 minutes | Yield: 8 to 10 servings


• 2 teaspoons butter
• 1 cup chopped onion
• 4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons sugar, optional
• 1/2 teaspoon salt or less to taste
• 8 teaspoons coarsely chopped pecans, toasted


Melt the butter in a large nonstick skillet over medium-high heat.

Add the garlic and onion and sauté until lightly browned, about 4 minutes. Stir in the Brussels sprouts and sauté an additional 2 minutes.

Add the broth and sugar, if using. Cook until the liquid has almost evaporated, about 5 minutes, stirring frequently.

Sprinkle with the salt and pecans and serve.

Cook's note

For the adventurous, substitute 1/4 cup of apple juice for part of the chicken broth and omit the sugar. It's a slightly different flavor, but oh so very yummy!

What's your favorite way to cook them -- roasted, saut&eacute...?

Photo courtesy of iStockphoto.