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."
photo by AZPARZYCH
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
We loved this dish. The flavors compliment each other so well. Only change that I made was to add 1 teaspoon of splenda brown sugar rather than the 4 teaspoons of regular brown sugar. a great dish that is in my favorites file. Thanks PaulaG. -
This is wonderful,a great combination of flavors.Also the colors are so pretty together. -
Oh me, oh my, these were good! I will be making this over & over and have already added the recipe to my holiday plans. I think it would be wonderful with turkey and for guests. I loved the combination of savory and sweet elements. Everything worked together so well. The tiny hint of cinnamon was just right. Thank you for sharing this terrific recipe Paula! -
This was incredibly delicious! I made it to go with turkey meatloaf and green beans for company. I omitted the cinnnamon because at the last minute I forgot to add. I cooked my veggies a bit longer but looked delightfully rustic and homespun. My English aunt and uncle really enjoyed it. Thanks for posting one of my new favorite veggie recipes, Paula! Roxygirl
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So good!! I am glad DH and DS do not like sweet potatoes or brussel sprouts; I don't have to share!! I left out the garlic, used a shallot, honey and forgot to toast the pecans but it was still an amazing dish! Will be making this again!! Made for Recipe Swap #56.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
