Prep 10 mins
Cook 15 mins
A new, more exciting way to eat "baby cabbages". It helps that it is also lower in fat and has less sodium. Might as well make them TOTALLY good for you! From Cooking Light Magazine. (I really am trying to keep my New Years resolution!)
- Melt butter in skillet.
- Add onion and garlic and saute until lightly browned.
- Stir in sprouts, saute 2 minutes.
- Add broth and sugar, cooking until liquid is almost evaporated, stirring frequently.
- Add salt, sprinkle with pecans and serve.
Good job! I have NEVER eaten brussel sprouts before in my 28 year old life because I've heard such awful things about them but I've had such great luck on recipezaar that I thought I'd be adventurous. I nibbled one before I cooked this and thought "God help me" but Kari you are a great chef. I had to improvise a bit since I had walnuts and not pecans but this was still very enjoyable. Thank you for adding another vegetable to my "like these" list!
What a great, simple way to cook Brussels Sprouts. We loved them. I love do ahead recipes and this one lends itself well. I got everything ready early in the day right even browning the onion & garlic, then set aside, had the sprouts ready in a bowl, measured out the broth, chopped the pecans and when it was time for dinner it took 5 minutes to complete. I served the sprouts with Mr Foods Honey-mustard chicken, new carrots & a baked potato. Lovely meal Thanks Kari in Denver 6 july 2010 Made again I reccommend that you cut the sprouts cross ways so the entire cut sprout can cook evenly - that way you chop the stem into smaller portions with the rest of the sprout.
Made these for the picky eaters in my life, who swore that they hated brussels sprouts...Needless to say, they loved them! I served them with ham and cinnamon stewed apples. Yummy! Thanks for the recipe!