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Brussels Sprouts with Pecans and Cranberries
Brussels Sprouts with Pecans and Cranberries

Before you jump to Brussels Sprouts with Pecans and Cranberries recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Snacks.

Healthy eating helps bring about a feeling of wellness. Increasing our intake of sensible foods while reducing the intake of unhealthy kinds contributes to a more balanced feeling. A bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. This is usually a problem, nonetheless, when it comes to eating between meals. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?

If you’re looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Eating on the run can easily be much healthier with whole fiber chips and crackers. Whole grains are always better than processed grains included in white bread.

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to brussels sprouts with pecans and cranberries recipe. You can have brussels sprouts with pecans and cranberries using 6 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Brussels Sprouts with Pecans and Cranberries:
  1. Prepare 1 lb. fresh Brussels sprouts, rinsed, trimmed and halved
  2. Prepare 3 oz coarsely chopped pecans or walnuts
  3. Prepare 3 TBSP unsalted butter
  4. Get 1/4 tsp kosher salt
  5. Provide 1/4 tsp freshly ground pepper
  6. Take 4 oz coarsely chopped dried cranberries
Steps to make Brussels Sprouts with Pecans and Cranberries:
  1. Note: To get rid of the bitter taste of Brussels sprouts parboil them for about 30 seconds or brine them in slightly salted for about 10 minutes just before you cook them.
  2. Bring a pot of heavily salted water to a boil. Blanch your Brussels sprouts for 30 seconds, drain,cool and dry thoroughly.
  3. Slice the Brussels sprouts using the thinnest slicing disk of a food processor. You can also slice them thinly with a knife or a mandolin.
  4. Heat sauté pan over medium-high heat and add the pecans/walnuts. Cook, stirring continually, until the nuts just start to darken in color and begin to give off a toasted aroma, approximately 2 minutes.
  5. Add the butter to the pan and stir to combine.
  6. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually and the sprouts are just tender, approximately 3-5 minutes.
  7. Remove the pan from the heat; add the cranberries, toss and serve.

Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish made with cranberries and pecans! Looking for the perfect veggie side dish for the holidays? Try Roasted Brussels Sprouts with Cranberries and Pecans! Arrange brussels sprouts cut side down. While veggies are roasting, prepare the simple dressing.

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