Devices & Accessories
Cranberry-Pecan Brussels Sprouts
Prep. 15min
Total 35min
4 portions
Ingredients
-
water18 oz
-
Brussels sprouts trimmed, halved16 oz
-
butternut squash peeled and cubed (approx. ½ in.)5 oz
-
unsalted butter cut into pieces2 oz
-
pecans chopped2 oz
-
brown sugar1 oz
-
balsamic vinegar1 oz
-
dried cranberries1 oz
-
lemon juice (approx. ½ lemon)½ oz
-
dried chili flakes to taste½ tsp
-
ground black pepper¼ tsp
-
fine sea salt1 pinch
Difficulty
easy
Nutrition per 1 portion
Sodium
77.2 mg
Protein
5.8 g
Calories
1344.1 kJ /
321.2 kcal
Fat
22.2 g
Fiber
6.9 g
Saturated fat
8.3 g
Carbohydrates
30.8 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Everyday Cookbook
68 Recipes
United States
United States
You might also like...
Southwest Quinoa
40min
Green Bean Gremolata
25min
Cabbage Salad with Almond-Orange Vinaigrette
15min
Asparagus with Cashew Cream
20min
Brussel Sprouts Salad with Cranberries and Almonds
50min
Cranberry-Almond Chicken Salad
15min
Avocado Deviled Eggs
25min
Cranberry Vinaigrette Fall Salad
10min
Creamy Broccoli Salad
10min
Kale Salad with Carrot and Ginger Dressing
20min
Spicy Cranberry Orange Sauce
35min