Brussels Sprouts with Pecans

(serves 8)

2 tsp. butter
1 c. chopped onion
4 garlic cloves, thinly sliced
8 c. halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 c. fat-free, less-sodium chicken broth
1 1/2 Tbsp. sugar
1/2 tsp. salt
8 tsp. coarsely chopped pecans, toasted

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté four minutes or until lightly browned. Stir in Brussels sprouts; sauté two minutes. Add broth and sugar; cook five minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Recipe from Cooking Light

Nutritional information: Calories 82, Total fat 3g, Saturated fat .8g, Cholesterol 3mg, Sodium 207mg, Carbohydrates 12.6g, Dietary fiber 3.9g, Protein 3.6g

Nutrition information per serving:

Calories 82
Total fat 3g
Saturated fat .8g
Cholesterol 3mg
Sodium 207mg
Carbs 12.6g
Dietary fiber 3.9g
Protein 3.6g