Brussels Sprouts with Toasted Pecans & Dried Cranberries
Add some fun to your Brussels sprouts with dried cranberries and pecans!
Ingredients
- 6 cups water
- 1 pound fresh Brussels sprouts
- 1 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons finely chopped, lightly toasted pecans
- 1/4 cup dried cranberries
- 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Directions
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Bring water to a rolling boil in a large pot.
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To prepare the Brussels sprouts, first soak sprouts in lukewarm water for 10 minutes. Drain. Cut a small slice from the stem end. Cut an X into the base of each sprout for even cooking. Add prepared sprouts to boiling water and cook 6 to 9 minutes, until just tender.
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While sprouts cook, stir together olive oil, vinegar, pecans, cranberries, salt and pepper in a small bowl.
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When sprouts are done, drain well. Transfer drained spouts to a serving dish. Toss with olive oil, vinegar mixture.
Serves 4.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe: 4 | |
| Amounts Per Serving | |
| Calories: 100 | |
| % Daily Value | |
| Total Fat: 6 g | 9% |
| Saturated Fat: 1 g | 4% |
| Cholesterol: 0 mg | 0% |
| Sodium: 303 mg | 13% |
| Carbohydrate: 10 g | 3% |
| Dietary Fiber: 4 g | 17% |
| Protein: 4 g | 7% |
| Vitamin A | 18% |
| Vitamin C | 145% |
| Folacin | 16% |
| Calcium | 5% |
| Iron | 9% |
| Potassium | 12% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.