Brussels Sprouts With Pecans And Sweet Potatoes
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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.
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