Brussel Sprouts With Pecans and Sweet Potatoes

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Brussel Sprouts With Pecans and Sweet Potatoes

Source: Recipezaar (veganized).

 

 

This recipe is adapted from " The Best Diabetes Cookbook " .

 

 

1 1/2 cups sweet potatoes, peeled, cut in 1 " (2.5 cm) cubes

3/4 lb (340 g) Brussels sprouts, cut in half

3 tsp vegan margarine (-OR- oil)

1/2 medium onion, chopped

1 - 2 garlic cloves, minced

1/4 cup chicken-style stock

4 teaspoons brown sugar -OR- honey

1/4 teaspoon cinnamon

2 tablespoons (6 tsp) pecan pieces, toasted

 

 

1. Place the potatoes in a medium size saucepan, add enough water to

cover, cover and bring to a boil. Cook until potatoes are tender.

 

2. 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.

 

3. In nonstick skillet, melt the margarine, saute onion and garlic

just until tender.

 

4. Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and

pecans. Cook for 3 minutes or until vegetables are lightly glazed.

 

 

Serves 4 - 6.