Brussels Sprouts With Pecans And Sweet Potatoes
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."
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.
Ingredients
sweet potatoes, brussels sprout, butter, onion, garlic clove, chicken stock, brown sugar, cinnamon, pecan pieces