Wonderful served with poultry or ham.

• 2 teaspoons butter
• 1 cup chopped sweet onion
• 4 garlic cloves, thinly sliced
• 8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
• 1/2 cup low sodium chicken broth
• 1 tablespoons sugar
• 1/4 to 1/2 teaspoon kosher salt
• 8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large 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 and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Per Serving: 74 Calories; 3g Fat (34.3% calories from fat); 3g Saturated Fat; 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 147mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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