Brussels Sprouts with Pecans and Cranberries
For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 3/4 cup)
Per Serving: 229 calories; 3g protein; 16g fat, 22g carbs (7 carbs: 1 protein)
Recipe = 4 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)
*This recipe is from Favorite Fall and Holiday Recipes
Brussels Sprouts with Pecans and Cranberries
For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 3/4 cup)
Per Serving: 229 calories; 3g protein; 16g fat, 22g carbs (7 carbs: 1 protein)
Recipe = 4 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)
*This recipe is from Favorite Fall and Holiday Recipes
Cooking Instructions
- 1
Note: To get rid of the bitter taste of Brussels sprouts parboil them for about 30 seconds or brine them in slightly salted for about 10 minutes just before you cook them.
- 2
Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
- 3
Slice the Brussels sprouts using the thinnest slicing disk of a food processor. You can also slice them thinly with a knife or a mandolin.
- 4
Heat sauté pan over medium-high heat and add the pecans/walnuts. Cook, stirring continually, until the nuts just start to darken in color and begin to give off a toasted aroma, approximately 2 minutes.
- 5
Add the butter to the pan and stir to combine.
- 6
Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually and the sprouts are just tender, approximately 3-5 minutes.
- 7
Remove the pan from the heat; add the cranberries, toss and serve.
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