• 8 Cups thin sliced Brussels Sprouts (apprx 1-1 1/2 pounds)
• 1/2 cup Vegetable Broth
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 Cup chopped onion
• 4-5 Cloves thin sliced garlic
• 1/4 cup coarsely chopped pecans or almonds (or both) toasted
• Season with Salt and Pepper

Melt butter and olive oil on medium heat in a large skillet. Add onion and garlic, saute about 5 minutes till soft. Stir in Sprouts and saute for 2-3 more minutes. Add broth and season with salt and pepper cook for 7 minutes. Sprinkle nuts in and serve.