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Cranberry-Pecan Brussels Sprouts

Cranberry-Pecan Brussels Sprouts
4.7 44 ratings
Prep. 15min
Total 35min
4 portions
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Ingredients

  • water
    18 oz
  • Brussels sprouts trimmed, halved
    16 oz
  • butternut squash peeled and cubed (approx. ½ in.)
    5 oz
  • unsalted butter cut into pieces
    2 oz
  • pecans chopped
    2 oz
  • brown sugar
    1 oz
  • balsamic vinegar
    1 oz
  • dried cranberries
    1 oz
  • lemon juice (approx. ½ lemon)
    ½ oz
  • dried chili flakes to taste
    ½ tsp
  • ground black pepper
    ¼ tsp
  • fine sea salt
    1 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

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Also featured in

Everyday Cookbook 68 Recipes
United States

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