Brussels Sprouts With Pecans and Sweet Potatoes

Total Time
Prep 15 mins
Cook 25 mins

This recipe is adapted from "The Best Diabetes Cookbook". It has a wonderful combination of flavors and goes well with a pork or with roasted chicken.

Ingredients Nutrition


  1. Place the potatoes in a medium size saucepan, add enough water to cover, cover and bring to a boil; cook until potatoes pierce easily when pierced with a fork drain and reserve.
  2. Rinse the sprouts under running water, removing any yellowed or wilted outside leaves, cut in half and place in a microwave safe dish; microwave for 5 to 6 minutes stirring 2 to 3 times, drain and set aside.
  3. In nonstick skillet, melt the butter, saute onion and garlic just until tender.
  4. Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.
Most Helpful

We loved this dish. The flavors compliment each other so well. Only change that I made was to add 1 teaspoon of splenda brown sugar rather than the 4 teaspoons of regular brown sugar. a great dish that is in my favorites file. Thanks PaulaG.

Dotty2 May 06, 2008

This is wonderful,a great combination of flavors.Also the colors are so pretty together.

Crazy Granny November 23, 2007

Oh me, oh my, these were good! I will be making this over & over and have already added the recipe to my holiday plans. I think it would be wonderful with turkey and for guests. I loved the combination of savory and sweet elements. Everything worked together so well. The tiny hint of cinnamon was just right. Thank you for sharing this terrific recipe Paula!

Susie D May 06, 2007