Thursday, December 3, 2009

Brussel Sprouts with Walnuts and Dried Cranberries

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I love Brussel Sprouts! This recipe is adapted from the March 2009 issue of Vegetarian Times. The magazine describes the trio as rich in omega-3's and antioxidant flavonoids!


  • 1/2 cup coarsely chopped walnuts

  • 2 t evoo

  • 1 1/2 brussel sprouts trimmed and halves

  • 2 medium shallots, halved and sliced

  • 1/4 cup coarsely chopped dried cranberries

  • 1 T agave syrup

  • 1 t walnut oil


  1. Heat large skillet over medium-high heat. Add walnuts and toast 3-4 minutes and transfer to plate.

  2. Wipe out skillet, and return to heat. Saute Brussels for about 5 minutes, add shallots and cook 1 minute longer.

  3. Stir in cranberries, agave and 1 cup water. Partially, cover pot, reduce heat to medium and simmer 5-7 minutes or until most of liquid is evaporated.

  4. Brussels should be tender but not soft. Transfer to serving bowl, stir in walnut oil and toasted walnuts.

1/2 cup serving

172 calories, 5 g protein, 11 g total fat, 19 g carbs, 0 mg cholesterol, 124 mg sodium, 5 g fiber, 9 g sugar

**I prefer to steam (10 minutes)the Brussels instead of fry them. It seems to cook them more thoroughly.