Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | butter |
| 1 cup | chopped onion |
| 4 | garlic cloves, thinly sliced |
| 8 cups | halved and thinly sliced Brussels sprouts |
| 1 1/2 cup | fat-free, less-sodium chicken broth |
| 1 1/2 tbsp | sugar |
| 1/2 tsp | salt |
| 8 tsp | coarsely chopped pecans, toasted |
Directions
Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saut� 4 minutes or until lightly browned. Stir in Brussels sprouts; saut� 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans. Yield: 8 servings (serving size: about 2/3 cup)
Source: www.myrecipes.com