Source: Enlitened Kosher Cooking by Nechama Cohen

Tender and delicious brussels sprouts with pecans, pumpkin, and sweet potatoes.

Servings

0.75 cup sweet potatoes, cubed , peeled
0.75 cup fresh cubed pumpkin , peeled
0.75 lb Brussels Sprouts, fresh , halved
1 tbsp olive oil
0.5 cup chopped leeks
0.5 cup chopped scallions
3 medium garlic cloves , crushed
0.25 cup fat free reduced sodium chicken broth (or water )
2 tsp sweetener (sugar substitute)
0.25 tsp ground cinnamon
2 tbsp chopped pecans , toasted

1 Boil sweet potatoes and pumpkin in a saucepan until just tender; drain and set aside.
2 Repeat with brussels sprouts and set aside. (If using frozen vegetables, skip this step and just add to skillet after browning the leeks and garlic in the next steps.)
3 Heat two tablespoons olive oil with cooking spray in a large nonstick skillet over medium heat for a few seconds. Add the leeks, scallions, and onions; stir and lower heat.
4 Cook until the leeks and scallions start to brown, stirring occasionally. Add garlic and a few drops of water, the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
5 Add the rest of the ingredients, except for the pecans, and cook for 3 minutes or until vegetables are tender.
6 Place on serving platter and sprinkle with pecan pieces.