Brussels Sprouts with Walnuts and Dried Cranberries - 19g Carbs, 5g Fiber, 9g Sugar
From: Vegetarian Times Issue: January/February 2011 p. 48
In this longtime favorite VT recipe, Brussels sprouts get seared, then dressed up with walnuts and dried cranberries.
Serves: 6
1/2 cup coarsely chopped walnuts
2 tsp olive oil
1 1/2 lb Brussels sprouts, halved
2 shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 tsp)
1/4 cup coarsely chopped dried cranberries
1 Tbsp agave syrup
1 Tbsp walnut oil
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.
Serves: 6
Serving Size: 1/2 cup
Nutrition per Serving:
172 Calories, 11g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
124mg Sodium, 5g Protein, 19g Carbs, 5g Fiber, 9g Sugars
