Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans
Introduction
This 10-minute side dish is perfect for fall meals.
Ingredients
1 tablespoon unsalted butter
1 (10-ounce) package frozen Brussels sprouts
6-8 fresh sage leaves, chopped
1/4 teaspoon black pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted
1 (10-ounce) package frozen Brussels sprouts
6-8 fresh sage leaves, chopped
1/4 teaspoon black pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted
Directions
Prepare the Brussels sprouts according to package directions.
Meanwhile, heat a medium skillet over medium heat. Add the butter, and when it started to foam, add the Brussels sprouts and the sage and pepper. Saute for three minutes, until the sage is fragrant.
Add the cranberries and cook another three minutes, until they start to plump.
Remove from heat, transfer to a serving bowl, and sprinkle with the toasted pecans. Serve immediately.
Serving Size: Serves 2 (2/3 cup each)
Created by SparkRecipes.com editor Stepfanie Romine
Meanwhile, heat a medium skillet over medium heat. Add the butter, and when it started to foam, add the Brussels sprouts and the sage and pepper. Saute for three minutes, until the sage is fragrant.
Add the cranberries and cook another three minutes, until they start to plump.
Remove from heat, transfer to a serving bowl, and sprinkle with the toasted pecans. Serve immediately.
Serving Size: Serves 2 (2/3 cup each)
Created by SparkRecipes.com editor Stepfanie Romine
Number of Servings: 2
Related Recipes
-
Splenda Lemonade
-
Field Goal Guacamole
-
Fruit Kabobs with Coconut Yogurt Dip
-
Whole-Wheat Apple Cinnamon Muffins
-
Peppermint-Dark Chocolate Slice and Bake Cookies
-
Homemade Greek Yogurt Salad Dressing
-
Burnt Caramel Ice Cream
-
Light & Healthy Apple Hand Pies
-
Light Lemon Blueberry Donuts
-
Whole-Wheat Pita Chips