Brussels Sprouts with Toasted Pecans & Dried Cranberries
Add some fun to your Brussels sprouts with dried cranberries and pecans!
- 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
Bring water to a rolling boil in a large pot.
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.
While sprouts cook, stir together olive oil, vinegar, pecans, cranberries, salt and pepper in a small bowl.
When sprouts are done, drain well. Transfer drained spouts to a serving dish. Toss with olive oil, vinegar mixture.
|Servings Per Recipe: 4|
|Amounts Per Serving|
|% 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%|
*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.