Brussel Sprouts with Toasted Pecans and Cranberries
Serving Size
6 servings
Ingredients
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
Steps
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 350º (180º) 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.