Sauteed Brussels Sprouts and Pecans with Balsamic Recipes

(4 customer reviews)

Balsamic Sauteed Brussels Sprouts

Sautéed  Brussels Sprouts and Pecans with Balsamic Recipes

Slicing the Brussels sprouts horizontally makes for quick cooking


-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


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.

Sonoma Farm
Nov 2013

4 reviews for Sauteed Brussels Sprouts and Pecans with Balsamic Recipes

  1. Sia


  2. Rosy

    These were great, thank you! I love making Brussels sprouts, and this recipe is now one of my favorites. Easy to make and delicious!

  3. Margot

    I made this yesterday for Thanksgiving dinner. Everyone loved it, and my sister-in-law begged for the recipe.

  4. Daisy

    I love brussels. What an inventive recipes.

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