Brussels Sprouts and Cranberries

By Nikki Sheriff

Brussels Sprouts and Cranberries
  • 1 lb Brussels sprouts

  • 2/3 cup whole fresh cranberries

  • 1/3 cup pecan halves

  • 1 TBSP pure maple syrup

  • 1 TBSP balsamic vinegar

  • 2 TBSP olive oil

  • Salt and pepper to taste

  • 3 TBSP crumbled feta cheese

  1. Heat oil in a large skillet over medium-high heat.

  2. Sauté Brussels sprouts and cranberries seasoned with salt and pepper 8-10 minutes.

  3. Add balsamic vinegar and maple syrup.

  4. Toss with pecans and let heat 1-2 more minutes.

  5. Pour into serving dish and top with feta cheese.

Nutritional Facts

For 1/8 Recipe
Calories 107
Saturated Fat 1g
Sodium 73mg
Carbohydrates 8g
Dietary Fiber 2g
Protein 3g

side dish vegetables brussel sprouts cranberries dinner

2 replies

ohneclue 2017-01-02 02:40:19 -0600 Report

The Brussels sprouts should be sliced, the maple sugar should be removed as well as the high sugar balsamic vinegar and replaced with apple cider vinegar and Stevia. The cranberries should be chopped up along with the pecans and I'd substitute Blue Cheese for the feta cheese that always tastes rancid to me. That wold cut the carbs significantly and remove the added sugars that aren't accounted for in the nutrition info.