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Brussels Sprouts With Pecan Butter Recipe
|Brussels sprouts||1 1⁄2 Pound (About 2 Pints)|
|Water||1 Cup (16 tbs), salted|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Chopped onion||2 Tablespoon|
|Pecans||1⁄2 Cup (8 tbs) (Sliced Or Chopped)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1186 Calories from Fat 819
% Daily Value*
Total Fat 95 g146.8%
Saturated Fat 33.6 g168%
Trans Fat 0 g
Cholesterol 123.4 mg
Sodium 1260.8 mg52.5%
Total Carbohydrates 76 g25.2%
Dietary Fiber 32.6 g130.4%
Sugars 20.1 g
Protein 32 g63.6%
Vitamin A 131.5% Vitamin C 969.1%
Calcium 35.5% Iron 63.5%
*Based on a 2000 Calorie diet
Drain and rinse with cold water.
In a saucepan bring the chicken stock to a boil; add the sprouts, onion, and salt.
Cook uncovered for 5 minutes; cover and continue cooking about 10 minutes, or until the vegetables are tender, but still slightly crisp.
Drain, if necessary, and keep them hot.
Meanwhile in a small frying pan, saute the pecans in butter for 2 or 3 minutes, until golden brown.
Pour the butter mixture over the Brussels sprouts and mix lightly.