2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced Brussels sprouts (about 1½ pounds)
½ cup chicken broth
1½ tablespoons sweetener
½ teaspoon sea salt
8 teaspoons coarsely chopped pecans
1. Melt butter in a large skillet over medium-high heat. Add onion and garlic and sauté 4 minutes, or until lightly browned. Stir in Brussels sprouts; sauté 2 minutes.
2. Add broth and sweetener; cook for 5 minutes or until liquid almost evaporates, stirring frequently. Stir in sea salt. Sprinkle with pecans.
Serves 6 – 8