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.