Brussels Sprouts With Pecans and Sweet Potatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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:
1 1/2 cups sweet potatoes, peeled, cut in 1 inch cubes |
3/4 lb brussels sprout, cut in half |
1 tablespoon butter |
1/2 medium onion, chopped |
1 -2 garlic clove, minced |
1/4 cup chicken stock |
4 teaspoons brown sugar or 4 teaspoons honey |
1/4 teaspoon cinnamon |
2 tablespoons pecan pieces, toasted |
Directions:
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.
|
|