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Brussel Sprouts W/ Pecans & Sweet Potatoes

Source of Recipe

The Best Diabetes Cookbook - by Katherine E. Younker - e-mail

BRUSSELS SPROUTS WITH PECANS AND SWEET POTATOES
Exchanges
WW Points
Yield: 4 servings

- 1-1/2 cups cubed peeled sweet potatoes
- 3/4 pound brussels sprouts, cut in half
- 1 tablespoon margarine
- 1/2 cup chopped onion
- 1 teaspoon crushed garlic
- 1/4 cup chicken stock
- 4 teaspoons brown sugar or honey
- 1/4 teaspoon cinnamon
- 2 tablespoons pecan pieces, toasted

In a saucepan of boiling water, cook sweet potatoes until just tender; drain and reserve. Repeat with brussels sprouts. Set aside.

In nonstick skillet, melt margarine; saute onion and garlic just until tender. Add sweet potatoes, brussels sprouts, stock, sugar, cinnamon and pecans; cook for 3 minute or until vegetables are tender.

One serving equals: Calories:186, Carbohydrate: 32 g, Fiber: 6 g, Protein: 6 g, Fat: 6 g, Sodium: 152 mg, Cholesterol: 0 mg ++++ Exchanges: 1 Starch, 1 Vegetable, 1/3 Other Carbohydrate, 1 Fat ++++ WWP: 3