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.
- 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.
- 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.
- In nonstick skillet, melt the butter, saute onion and garlic just until tender.
- Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.
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.
This is wonderful,a great combination of flavors.Also the colors are so pretty together.
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!