Brussels Sprouts with Pecans and Cranberries
Tasty way to prepare Brussels sprouts that removes the excessively bitter taste. This recipe has crunch, texture and flavor with the addition of pecans and dried cranberries. Brussels Sprouts with Pecans and Cranberries is healthy, low calorie, gluten free and vegan.
Equipment
- 1 9x13" glass baking dish
- 1 large sauce pan with lid
- 1 pastry brush
- measuring cups
- measuring spoons
- 1 sharp knife to trim Brussels sprouts
- 1 colander
Ingredients
- 2 lbs. Brussels sprouts washed, bottoms trimmed off and halved lengthwise
- 1/3 cup olive oil
- 1 tsp. garlic powder or to taste
- 1/2 tsp. ground black pepper or to taste
- 1 tsp. Himalayan pink sea salt or to taste
- 1/3 cup pecans chopped (measure after chopping)
- 1 cup dried cranberries
- 3 tbsp. granulated sugar
Instructions
- Place water and sugar in a large saucepot and bring to a boil.
- Wash Brussels sprouts and trim ends from bottom.
- Cut in half lengthwise.
- Add to boiling water and allow sprouts to stay in water about 3 minutes.
- The water will probably not come to a boil.
- This blanching allows the Brussels sprouts to pop in color before baking.
- Drain Brussels sprouts in colander.
- Grease or oil a 9x13” glass baking dish.
- Place Brussels sprouts into prepared dish.
- Brush with olive oil then sprinkle very generously with salt, pepper and garlic powder.
- Bake at 350 and stir every 10 minutes until the sprouts have roasted for about 30 minutes.
- Add cranberries and pecans and stir to combine.
- Bake an additional 5-10 minutes or until heated through.
Notes
NOTE: Some of the outer leaves will brown up during baking time adding crunch and texture to the dish.
Recipe adapted from Whole Foods Market.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 121kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 146mgPotassium: 254mgFiber: 3gSugar: 10gVitamin A: 458IUVitamin C: 51mgCalcium: 29mgIron: 1mg
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