Recipe: Brussels Sprouts with Pecans and Sweet Potatoes

BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES
Adapted from: America's Complete Diabetes Cookbook edited by Katherine E. Younker

2 tablespoons pecan pieces
1 1/2 cups cubed peeled sweet potatoes
3/4 pound brussels sprouts, halved
1 tablespoon margarine or butter
1/2 cup chopped onion
1 teaspoon crushed fresh garlic
1/4 cup chicken stock
4 teaspoons brown sugar or honey (see note)
1/4 teaspoon ground cinnamon

To toast pecans, stir in a dry skillet over medium heat for 2 minutes or until brown. Set aside.

Bring a saucepan of water to a boil. Add sweet potatoes; cook just until tender 3 to 5 minutes. Remove potatoes with a slotted spoon; set aside.

Return the water to a boil. Add brussels sprouts. Cook just until tender, 4 to 6 minutes. Drain; set aside.

In a nonstick skillet, melt margarine; saut onion and garlic just until onion is tender. Add sweet potatoes, brussels sprouts, chicken stock, sugar, cinnamon and pecans. Cook for 3 minutes or until vegetables are heated through, stirring frequently but gently.

Note: Replacing the brown sugar or honey with granulated sugar substitute will save about 5 grams of carbohydrate per serving.

Servings: 4

Per serving: 186 calories; 6g fat (29 percent calories from fat); 1g saturated fat; no cholesterol; 6g protein; 32g carbohydrate; 6g fiber; 152mg sodium.