Brussels Sprouts with Walnuts and Dried Cranberries
Brussels Sprouts with Walnuts and Dried Cranberries is a side dish that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 173 calories, 5g of protein, and 11g of fat per serving. For $1.15 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2664 would say it hit the spot. It is brought to you by Vegetarian Times. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of agave syrup, brussels sprouts, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 100%, this dish is spectacular. Similar recipes are Brussels Sprouts with Cranberries and Walnuts, Roasted Brussels Sprouts, Walnuts and Cranberries, and Roasted Brussels Sprouts with Blue Cheese, Walnuts and Cranberries.
Servings: 6
Ingredients:
1 Tbs. agave syrup
1 ½ lb. Brussels sprouts, halved
¼ cup coarsely chopped dried cranberries
1 clove garlic, minced (1 tsp.)
2 tsp. olive oil
2 shallots, halved and sliced (¼ cup)
1 Tbs. walnut oil
½ cup coarsely chopped walnuts
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside. 2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more. 3. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
Step by step:
1. Heat large skillet over medium-high heat.
2. Add walnuts, and toast 3 to 4 minutes, or until fragrant.
3. Transfer to plate, and set aside.
4. Wipe out skillet, and return to heat.
5. Add olive oil, and swirl skillet to coat bottom.
6. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally.
7. Add shallots and garlic, and cook 1 minute more.
8. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft.
9. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
Nutrition Information:
covered percent of daily need
