The addition of sugar and chicken stock give the dish a somewhat sweet yet rich and balanced flavor and the toasted pecans on top finish the dish perfectly.

Millicent Beal from Jarrettsville, Md., was trying to find a recipe she saw in a magazine not long ago for Brussels sprouts with pecans.

Barbara Clark from Windsor, Calif., sent in a recipe she had from Cooking Light magazine for making Brussels sprouts that she said she really enjoys. She said that she thinks it "elevates boring Brussels sprouts to a tastier level."

Slicing the Brussels sprouts before sauteing cuts down on the cooking time. The addition of sugar and chicken stock give the dish a somewhat sweet yet rich and balanced flavor and the toasted pecans on top finish the dish perfectly.

Brussels sprouts with pecans

Makes: 8 servings

2 teaspoons butter

1 cup chopped onion

4 garlic cloves, thinly sliced

8 cups halved and thinly sliced Brussels sprouts

1/2; cup fat-free, less-sodium chicken broth

1 1/2; tablespoons sugar

1 1/2; teaspoons salt

8 teaspoons coarsely chopped pecans, toasted

Melt butter in a large non-stick 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, stirring frequently. Stir in salt. Sprinkle with pecans.

Nutrition information: Per serving: 79 calories, 3 grams fat, 1 gram saturated fat, 3 grams protein, 12 grams carbohydrate, 3 grams fiber, 3 milligrams cholesterol, 461 milligrams sodium