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Sauteed Brussel Sprouts with Sweet Potatoes
Source: Enlitened Kosher Cooking by Nechama Cohen

Brussels sprouts with pecans and sweet potatoes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1 1/2 Vegetables , 1/2 Starch
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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0 3/4 cup  sweet potatoes, cubed
0 3/4 cup  fresh cubed pumpkin
0 3/4 lb  Brussels Sprouts, fresh
1 tbsp  olive oil
0 1/2 cup  chopped leeks
0 1/2 cup  chopped scallions
3 each  large garlic cloves
0 1/4 cup  low fat unsalted chicken broth
2 tsp  sweetener (sugar substitute)
0 1/4 cup  ground cinnamon
2 tbsp  chopped pecans
  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.

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