Miss A Columnist

Shawna Nadelman is a Gemini vegetarian who enjoys long walks on the beach and curling up on the couch to take in the latest episode of, well anything on Bravo. The staff at Trader Joe’s (the Encinitas location) know her by name. She can spout off almost any celebrity’s dating history, refer to Friends episodes in daily conversation and would give anything to marry a man like Coach Eric Taylor (of Friday Night Lights). She’s never met a ruffle, oversized flower or horizontal stripe that she didn't love and though her entire wardrobe hails from J.Crew and Anthropologie, she'll never buy an item at full price (momma loves a good sale!). Sure, some may argue she's the whitest gal they know, but (surprise!) she's fluent in Spanish and left a part of her heart in Madrid, Spain after a summer abroad in college. Her family is her everything and she certainly does not deserve her friends. Left to her own devices, she could probably finish off a jar of peanut/almond butter in one sitting.

Brussels Sprouts And Pecans Make The Perfect Thanksgiving Side Dish

Brussels sprouts. How can such a petite vegetable evoke so much distaste? The poor little guy never stood a chance -not with the likes of zucchini, broccoli and asparagus to be devoured.

And even I, a self-proclaimed vegetable lover (well, everything except celery -the strings get caught in your teeth! And eggplant -it tastes like feet), could not find any appreciation for the humble sprout. That is, until last November when I stumbled upon a recipe from Cooking Light magazine whose preparation methods of the vegetable intrigued me. And therefore, with my fingers, toes and eyes all crossed, I elected to recreate the dish for our annual Thanksgiving feast.

Photo Credit: myrecipes.com

Here’s what the dish entails:

 

(Source)

Ingredients:
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 1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped pecans, toasted (if pecans aren’t your thing, I think slivered almonds would be a great alternative)

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 4 minutes or until lightly browned. Stir in Brussels sprouts; saute 2 minutes. Add broth and sugar; cook 5 minutes or until liquid almost evaporates, stirring frequently. Stir in salt. Sprinkle with pecans.

Talk about restoring our faith in the beloved sprout! We devoured these babies faster than you could say “Macy’s Thanksgiving Day Parade.” Somehow the combination of the chicken broth, butter (take it from Paula Deen, you can never go wrong with a little butter), sugar, and pecans transformed this once abhorred vegetable into a delectable side dish now happily welcomed at all future family gatherings.

Added bonus? In addition to helping you obtain your proper fiber intake for the day, this dish is friendly on the waistline as it humbly boasts a mere 82 calories and three grams of fat per 2/3 cup serving. Which, when accompanied with the rest of the Thanksgiving Day spread might only be cancelled out by that slice of Grandma’s famous (and indulgent) pumpkin pie, but hey, life is all about moderation anyway.

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