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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sauteed Brussel Sprouts with Sweet Potatoes

Source: Enlitened Kosher Cooking by Nechama Cohen

Brussels sprouts with pecans and sweet potatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	109.8

Total Carbs	16.3 g

Dietary Fiber	5.4 g

Sugars	3.9 g

Total Fat	4.9 g

Saturated Fat	0.5 g

Unsaturated Fat	0.9 g

Potassium	138.5 mg

Protein	2.9 g

Sodium	30.4 mg

Dietary Exchanges 4.9 Fat, 1.3 Vegetables, 0.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Boil sweet potatoes and pumpkin in a saucepan until just tender; drain and set aside.
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.)
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.
Add the rest of the ingredients, except for the pecans, and cook for 3 minutes or until vegetables are tender.
Place on serving platter and sprinkle with pecan pieces.