This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly." -Todd English
Brussels sprouts make the perfect holiday side dish. You can roast them, steam them, shred them or simply half or quarter them.
There are tons of options, and they make a great vehicle for other flavors. Because they are a bit bitter, add something sweet or salty. For this recipe the sweet and tart cranberries are the perfect counterpoint to the Brussels sprouts, and the toasted pine nuts bring a creamy, savory flavor along with some texture. Simple to make and you can pop it in and out of the oven without a lot of distraction during your holiday meal.
Servings: 4 | Serving size: about 1 cup
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
|1/2 cup||dried sweetened cranberries|
|4 Tbsp.||pine nuts|
|1 lb.||Brussels sprouts|
|1 Tbsp.||olive oil|
Preheat the oven to 325°F.
Coarsely chop the cranberries, leaving about 1/4 of them whole and the rest cut into pieces.
Place the olive oil in a 9x12 pan and place the pan in the oven for 5 minutes.
Add the cranberries and pine nuts, stir so that they are coated with the olive oil, and return the pan to the oven for 5-10 minutes, or until the pine nuts are lightly browned.
Add the Brussels sprouts, salt, and pepper, stir well, and return the pan to the oven for 10-15 minutes.
Serving size: about 1 cup
|Calories 180||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 24g||8%|
|Dietary Fiber 5g||20%|
|Vitamin A 15%||Vitamin C 160%|
|Calcium 6%||Iron 10%|
|Vitamin K 208mcg||Potassium 499mg|