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Sautéed Brussels Sprouts and Pecans with Balsamic Recipes

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Balsamic Sautéed Brussels Sprouts

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Sautéed  Brussels Sprouts and Pecans with Balsamic Recipes
 
Slicing the Brussels sprouts horizontally makes for quick cooking
 
Ingredients:
 
-5 tablespoon Sonoma Farm Balsamic Vinegar 
-2 teaspoons butter 
-1 cup chopped onion 
-4 garlic cloves, thinly sliced
-8 cups halved and thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth 
-1/2 teaspoon salt
- 8 teaspoons coarsely chopped pecans
 
 
Preparation:
Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes. Add broth, aged  balsamic; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.