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
-
Healthy Veggie Pizza on Flourless Cauliflower Crust
-
Asparagus Parmesan
-
100-Calorie Blueberry Muffins
-
Tomato Soup
-
Crunchy Cucumber Salad
-
Skinny Margarita
-
Whole-Wheat Pecan Waffles or Pancakes
-
Basil and Sun-Dried Tomato Hummus
-
No Flour Peanut Butter Cookies (Gluten-free)
-
Grilled Peaches with Raspberries