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Holiday Recipes

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Brussels Sprouts with Pecans and Dried Cranberries

Prep Time: 10 mins.
Cook Time: 10 mins.
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy


1 bag (16 oz.) frozen, petit baby Brussels sprouts

1 Tbsp extra virgin olive oil

2 tsp balsamic vinegar

2 Tbsp finely chopped, lightly toasted pecans

1/4 cup dried cranberries

Salt and freshly ground black pepper, to taste


Cook Brussels sprouts according to package directions.

Meanwhile, in small bowl, stir together oil, vinegar, pecans and cranberries.

Transfer cooked sprouts to serving dish.

Gently toss with dressing.

Season with salt and pepper and serve immediately.

Yield: 4 servings

102 calories, 6 g total fat (>1 g saturated fat), 11 g carbohydrates, 2 g protein, 2 g dietary fiber, 13 mg sodium.

Adapted recipe from the American Institute for Cancer Research.


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Edward Hospital & Health Services
801 S. Washington, Naperville, IL 60540 • (630) 527-3000

Naperville • Plainfield • Bolingbrook • Oswego • Woodridge
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