Recipes

Brussel Sprouts with Pecans and Dried Cranberries

Yield: 4 servings

A Nutritious and Beautiful Addition for Your Menu
Tender baby Brussels sprouts are so much easier to enjoy than their tougher big brothers and you can find bags of them in the freezer case. They are worth trying, especially when they are dressed up with crunchy pecans and sweet-tart dried cranberries. This version of Brussels sprouts is elegant enough to put on the table at one of your holiday meals.

Brussels Sprouts with Pecans and Dried Cranberries
1 bag (16 oz.) frozen, petite baby Brussels sprouts
1/4 cup dried cranberries
1 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. finely chopped, lightly toasted pecans
Salt and freshly ground black pepper, to taste

Cook the Brussels sprouts according to the directions on the package Meanwhile, soak the cranberries for five to ten minutes in hot (but not boiling) water. In a small bowl, stir together the oil, vinegar, pecans and cranberries. Transfer the cooked Brussels sprouts to a serving dish. Gently toss them with the dressing. Season with salt and pepper and serve immediately.

Fresh Brussels sprouts are available now. If you use fresh sprouts, choose sprouts of a uniform size, preferably small, and steam them in the microwave until they are just tender.
Makes 4 servings.

Per serving: 102 calories, 6 g. total fat (<1 g.. saturated fat), 11 g. carbohydrates, 2 g. protein, 2 g. dietary fiber, 13 mg. sodium.