Sauteed Brussels Sprouts and Pecans with Balsamic Recipes

Sautéed  Brussels Sprouts and Pecans with Balsamic Recipes

Slicing the Brussels sprouts horizontally makes for quick cooking

Ingredients:

-5 tablespoon Sonoma Farm Balsamic Vinegar
-2 teaspoons butter
-1 cup chopped onion
-4 garlic cloves, thinly sliced
-8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth
-1/2 teaspoon salt
– 8 teaspoons coarsely chopped pecans

Preparation:

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

Sonoma Farm
Nov 2013