Brussels Sprouts With Pecans And Sweet Potatoes

1. 1

   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.

2. 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. 3

   In nonstick skillet, melt the butter, saute onion and garlic just until tender.

4. 4

   Add sweet potatoes,brussels sprouts, stock, sugar, cinnamon and pecans;cook for 3 minutes or until vegetables are lightly glazed.

* Per serving · 4 servings · Values may vary.

No additional tips available.