Directions: Saute onion in a large skillet with butter until tender. Add brussel sprouts; saute for 2 minutes. Add the broth, sugar, salt and cranberries; cover and cook for 5 minutes or until sprouts are tender, stirring occasionally. Sprinkle with pecans.
Ingredients:
- 1/2 c onion, chopped
- 2 tsp butter
- 1 lb fresh brussels sprouts, thinly sliced
- 1/3 c chicken broth
- 1 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp dried cranberies
- 3 Tbsp chopped pecans, toasted
