Bonus Sunday cooking adventures: Brussels Sprouts with Pecans


We love our sides, and this is a good one to try out. Onions, a very little bit of butter (you could use olive oil instead) and pecans give great flavor to the brussels sprouts. #Sundaycookingadventures

The hardest part is prepping the sprouts. You have to rinse them, them trim off the ends and the tougher outer leaves. After that I like to rinse them again to get out the rest of the grit. This recipe comes together quickly so be sure to have your onions and garlic cloves chopped before you start. Also, toast your pecans in the microwave before you start. Don’t skip this step. It gives great flavor to the nuts.

Here is a link to the original recipe. In the recipe below I omitted the salt and the sugar.

Brussels Sprouts with Pecans


2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
1/2 cup fat-free, less-sodium chicken broth
2 1/2 tablespoons coarsely chopped pecans, toasted


Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth; cook 5 minutes or until liquid almost evaporates, stirring frequently. Sprinkle with pecans.

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