- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 179.7
- Total Fat: 12.1 g
- Cholesterol: 15.5 mg
- Sodium: 30.8 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 4.9 g
- Protein: 4.4 g
Buttery Brussels Sprouts with Sage, Dried Cranberries and PecansSubmitted by: SPARK_RECIPES
IntroductionThis 10-minute side dish is perfect for fall meals. This 10-minute side dish is perfect for fall meals.
1 tablespoon unsalted butter
1 (10-ounce) package frozen Brussels sprouts
6-8 fresh sage leaves, chopped
1/4 teaspoon black pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted
Toss with 2 cups cooked quinoa and 12 ounces shredded chicken breast for a light meal.
Meanwhile, heat a medium skillet over medium heat. Add the butter, and when it started to foam, add the Brussels sprouts and the sage and pepper. Saute for three minutes, until the sage is fragrant.
Add the cranberries and cook another three minutes, until they start to plump.
Remove from heat, transfer to a serving bowl, and sprinkle with the toasted pecans. Serve immediately.
Serving Size: Serves 2 (2/3 cup each)
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
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Was hoping for non-packaged version... - 2/13/13
Reply from SPARK_RECIPES (2/13/13)
Thanks for your feedback. We strive to balance the needs of our millions of members on SparkRecipes.com and understand that not every recipe will suit every palate. Each person's food philosophy is different.