Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
Nutritional Info
- 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
View full nutritional breakdown of Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans calories by ingredient
Introduction
This 10-minute side dish is perfect for fall meals. This 10-minute side dish is perfect for fall meals.Number of Servings: 2
Ingredients
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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
Tips
Toss with 2 cups cooked quinoa and 12 ounces shredded chicken breast for a light meal.
Directions
Prepare the Brussels sprouts according to package directions.
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
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
Member Ratings For This Recipe
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LADYSTARWIND
Of course this can be made using fresh Brussel Sprouts!! Simple cook them to "crisp tender" and proceed.... Most frozen vegetables--prior to freezing-- have been blanched ( brought to a boil for a few minutes) to halt enzyme activity, and prevent spoilage. Read your old standard Cook Books Folks! - 9/9/13
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NORASPAT
We liked this. I used Walnuts instead of pecans. They are our favorite. I also cut the sprouts in to fourths so the flavour goes to the center. Next time I will add in some crumbled bacon. We like to eat sprouts often. We prefer our sprouts soft so I micowave them. Then finished the recipe, - 10/1/13
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NONNAOF2
I like to use fresh Brussel sprouts. Right now, Trader Joe's has some beautiful Brussel sprouts on a long stalk and you can take off what you need. It tastes so much better than the frozen product! I didn't have any pecans, so I used walnuts instead, this is really great as a side dish and delicious - 10/1/13
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TEESYMAC
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ANDREAGRAY1
