BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES

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Brussels Sprouts With Pecans and Sweet Potatoes image

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.

Provided by PaulaG

Categories     Yam/Sweet Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 152.4, Fat 6, SaturatedFat 2.2, Cholesterol 8.1, Sodium 94.1, Carbohydrate 23.3, Fiber 4.4, Sugar 9, Protein 3.9

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