Cranberry-Walnut Brussels Sprouts
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
Brussels sprouts are one food that picky eaters often resist, but a burst of cranberry flavor may change their minds. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon
Ingredients
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1/4 cup olive oil
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1 pound fresh Brussels sprouts, trimmed and halved lengthwise
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1/2 cup dried cranberries
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2 tablespoons water
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1/3 cup chopped walnuts
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2 tablespoons balsamic vinegar
Directions
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1.
In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.
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2.
Add cranberries and water; cook, covered, until Brussels sprouts are crisp-tender, 1-2 minutes. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar.
Nutrition Facts
3/4 cup: 281 calories, 20g fat (3g saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.
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