Please be careful, this recipe is designed for a specific device combination and is not compatible with other machines.
Brussels Sprouts with Cranberries and Pecans
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 500 g water
- 450 g Brussels sprouts, trimmed, halved
- 140 g butternut squash, peeled and diced (approx. 1 cm)
- 60 g unsalted butter, diced
- 80 g pecan nuts
- 50 g dried cranberries
- 30 g light brown sugar
- 30 g balsamic vinegar
- 15 g freshly squeezed lemon juice (approx. ½ lemon)
- ½ tsp dried chilli flakes, or to taste
- 1 pinch fine sea salt
- ¼ tsp ground black pepper
- per 1 portion
- 1056 kJ / 254 kcal
- 4.5 g
- 14.7 g
- 18.6 g
Potato and Celeriac Gratin
Middle Eastern Brunch
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
Greek Broccoli with Arugula Pesto and Roasted Lemon
Lentils and Roasted Roots with Salsa Verde
Stuffed Courgettes - Zucchine farcite
Warm Salad with Lentils, Cauliflower and Beans
Vegan Chickpea and Almond Sandwich Filling
Mixed Pepper, Courgette and Goat's Cheese Tart
Chicken and Quinoa with Peach Salsa
Courgettes with Corn