Ingredients:

-2 teaspoons butter
-1 cup chopped onion
-4 garlic cloves, thinly sliced
-8 cups thinly sliced Brussels sprouts (about 1 1/2 pounds)
-1/2 cup fat-free, less-sodium chicken broth
-1 1/2 tablespoons sugar
-1/2 teaspoon salt
-8 teaspoons coarsely chopped pecans, toasted

1. Melt butter in a large skillet over medium-high heat
2. Add onion and garlic, saute 4 minutes or until lightly browned
3. Stir in Brussels sprouts, saute 2 minutes
4. Add broth and sugar, and cook 5 minutes or until liquid almost evaporates, stirring frequently
5. Stir in salt
6. Sprinkle with pecans