brussels-sprouts-with-toasted-pecans-and-cranberries
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Brussels Sprouts with Toasted Pecans and Cranberries
recipe

Brussels Sprouts with Toasted Pecans and Cranberries

Brussels Sprouts with Toasted Pecans and Cranberries
  • Prep Time

    10 minutes
  • Serving Size

    6 servings

Ingredients

  • Fresh brussels sprouts1 1/2 pounds
  • Butter2 tablespoons
  • Clove garlic1
  • Chopped pecans1/4 cup
  • Craisins® Original Dried Cranberries1/4 cup
  • Salt and pepper
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

Steps

Trim stems of brussels sprouts; remove any damaged leaves. Place brussels sprouts in 3-quart saucepan; add water to just cover. Bring to a boil over medium-high heat. Reduce heat; simmer until brussels sprouts are tender, 8 to 10 minutes. Drain; keep warm. In the meantime, toast pecans. Place nuts in single layer on baking sheet. Bake in 350° oven 3 to 5 minutes or until light golden brown, watching carefully. Melt butter in same saucepan over medium-high heat. Add garlic; cook and stir 30 seconds. Remove from heat. Stir in brussels sprouts, Craisins® Dried Cranberries and pecans; toss gently to coat. Season with salt and pepper. Makes 6 servings.