Brussels Sprouts with Pecans

This an alternative pan cooking method instead of oven roasting. Brussel sprouts are nutrient powerhouses, providing a vitamins, minerals, and antioxidants. Halving the sprouts cuts down on their cooking time. This dish enhances the sweet flavors of the Brussels sprouts

Serves 4
Prep time: 10 minutes
Cooking time: 12 Minutes

Ingredients

1 teaspoon organic pasture raised butter

1 teaspoon California olive oil

4 garlic cloves, thinly sliced

½ onion, thinly sliced

8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)

1/2 cup organic chicken broth

8 teaspoons coarsely chopped pecans, toasted.

Directions

1.    In a medium skillet, saute onion and garlic in olive oil and butter about 6 minutes or until lightly browned 

2.    Stir in Brussels sprouts

3.    Saute 5 minute. 

4.    Add broth and cook another 5 minutes or until liquid is almost evaporated, stir often. 

5.    Remove from heat and check seasoning and pecans

6.    Salt and pepper to taste

7.    Serve immediately

Make it your own

Add 3 to 4 slices prosciutto cut into small pieces, step 5

Substitute veggie broth for the chicken stock, step 4

Add 1/4 cup crumbled feta cheese, step 5

Substitute pistachios for the pecans, step 5