Brussel Sprouts with Toasted Pecans and Cranberries

Brussel Sprouts with Toasted Pecans
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6 servings


1 ½ lbs (750 g) fresh brussel sprouts
2 tbsp (30 mL) butter
1 garlic clove, minced
¼ cup (60 mL) chopped pecans, toasted
¼ cup (60 mL) Ocean Spray® Craisins® Dried Cranberries
Salt and pepper


Trim stems of brussel sprouts and remove any damaged leaves. Place brussel sprouts in saucepan; add water to just cover. Bring to a boil over medium-high heat. Reduce heat and simmer 8-10 minutes until tender. Drain; keep warm.

In the meantime, toast pecans. Place nuts in single layer on baking sheet. Bake at 350° (180°) for 3 to 5 minutes or until light golden brown, watching carefully.

Melt butter in same saucepan over medium-high heat. Add garlic; cook and stir 30 seconds. Remove from heat. Stir in brussel sprouts, pecans and Craisins®; toss gently to coat. Season with salt and pepper.

Makes 6 servings.


Brussel Sprouts with Toasted Pecans and Cranberries

Brussel Sprouts with Toasted Pecans and Cranberries

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