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:

Quickview
180k Calories
5g Protein
10g Total Fat
20g Carbs
86% Health Score
Limit These
Calories
180k
9%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
20g
7%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
30mg
1%

Get Enough Of These
Protein
5g
11%

Vitamin K
202µg
193%

Vitamin C
97mg
118%

Manganese
0.77mg
38%

Fiber
5g
22%

Folate
82µg
21%

Vitamin A
857IU
17%

Vitamin B6
0.34mg
17%

Potassium
521mg
15%

Vitamin B1
0.2mg
13%

Copper
0.25mg
12%

Phosphorus
119mg
12%

Iron
2mg
11%

Magnesium
43mg
11%

Vitamin E
1mg
9%

Vitamin B2
0.12mg
7%

Calcium
62mg
6%

Zinc
0.83mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.45mg
4%

Selenium
2µg
4%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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