Source: Enlitened Kosher Cooking by Nechama Cohen

Brussels sprouts with pecans 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 large garlic cloves , peeled and crushed
0.25 cup low fat unsalted chicken broth , or water
2 tsp sweetener (sugar substitute)
0.25 cup ground cinnamon
2 tbsp chopped pecans , roasted

1 Boil sweet potatoes and pumpkin in a saucepan until just tender; drain and set aside.
2 Boil Brussel 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 step.)
3 In a non-stick skillet prepare, leeks, scallions, and garlic: heat 1 tablespoon olive oil in a large non-stick skillet over medium heat for a few seconds. Add the leeks/scallions and onions; stir and lower heat. Cook until the leeks/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.
4 Add the rest of the ingredients, except for the pecans, and cook for 3 minutes or until vegetables are tender.
5 Place on serving platter and sprinkle with pecan pieces.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.