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Brussels Sprouts With Pecan Butter Recipe
|Brussels sprouts||1 1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs) (Enough To Cover 1 Inch Of Pan)|
|Chopped onion||2 Tablespoon|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||2|
Serving size: Complete recipe
Calories 1224 Calories from Fat 788
% Daily Value*
Total Fat 92 g141%
Saturated Fat 33.6 g168.1%
Trans Fat 0 g
Cholesterol 128.2 mg
Sodium 1906.3 mg79.4%
Total Carbohydrates 87 g29.1%
Dietary Fiber 33.3 g133.2%
Sugars 26.5 g
Protein 37 g73.1%
Vitamin A 135.5% Vitamin C 974.7%
Calcium 35.7% Iron 65%
*Based on a 2000 Calorie diet
Drain and rinse with cold water.
Place Brussels sprouts in a saucepan with chicken stock, onion and salt.
Bring to boiling point and cook, uncovered, for 5 minutes.
Cover and cook for 10 minutes or until just barely tender-crisp.
Drain if necessary and keep hot.
Saute pecans in butter or margarine for 2 to 3 minutes or until butter is golden.
Pour over Brussels sprouts.
Garnish with pimiento strips and a sprig of fresh parsley.