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Brussels Sprouts with Pecans and Dried Cranberries
PART OF:ÌýNUTRITION SERVICES FOR CANCER PATIENTSÌý>ÌýALL RECIPES
Serves:Ìý 4
Per Serving: Ìý102 calories, 6g fat (<1g saturated fat), 11g carbs, 2g protein, 2g fiber, 13mg sodium
NOTE: ÌýBrussels sprouts, cranberries and pepperÌýallÌýmust be well cooked, then OK for those on the LMD (Low Microbial Diet).
Ingredients:
1 bag (16 oz) frozen, petite baby Brussels sprouts
¼ cup dried cranberries
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 Tbsp finely chopped, lightly toasted pecans
Salt and freshly ground pepper, to taste
Cooking Directions:
- Cook Brussels sprouts according to the directions on the package. (Fresh Brussels sprouts are available now.Ìý If you use fresh spouts, choose sprouts of a uniform size, preferably small, and stem them in the microwave until they are just tender.)
- Soak the cranberries for 5-10 minutes in hot (but not boiling) water.Ìý
- In a small bowl, stir together the oil, vinegar, pecans and cranberries.Ìý Transfer the cooked Brussels sprouts to a serving dish.Ìý Gently toss them with the dressing (oil & vinegar).Ìý Season with salt and pepper, top with chopped & toasted pecans and serve.
Recipe from:Ìý American Institute for Cancer Research,