Quick Brussels Sprouts (and Cranberry!) Recipe

Posted on April 27, 2010 
Filed Under Eat The List: Recipes, High School Reunion Diet Blog

The Food Network featured a great recipe for Brussels Sprouts a while back and here at the HSR Diet we love our Brussels Sprouts! Just a few benefits of the cabbage-related veggies include ample amounts of Vitamin A, K, C, B6, dietary fiber, potassium and iron. Surprisingly Brussels Sprouts even have some Omega 3 fatty acids thrown in, those same health-boosting fats found in fish.

The best part of the recipe below is it only takes about 15 minutes to cook, a little less if you’re a pro in the kitchen. Plus, the pecans add a dash of nutty flavor and the cranberries are packed with powerful antioxidants. Try mixing it up with different types of nuts for variety.

What you need:


Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.


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