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NOTE: Brussels sprouts, cranberries and pepper all must be well cooked, then OK for those on the LMD (Low Microbial Diet).
1 bag (16 oz) frozen, petite baby Brussels sprouts
¼ cup dried cranberries
1 Tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 Tbsp finely chopped, lightly toasted pecans
Salt and freshly ground pepper, to taste
Cook Brussels sprouts according to the directions on the package. (Fresh Brussels sprouts are available now. If you use fresh spouts, choose sprouts of a uniform size, preferably small, and stem them in the microwave until they are just tender.)
Soak the cranberries for 5-10 minutes in hot (but not boiling) water.
In a small bowl, stir together the oil, vinegar, pecans and cranberries. Transfer the cooked Brussels sprouts to a serving dish. Gently toss them with the dressing (oil & vinegar). Season with salt and pepper, top with chopped & toasted pecans and serve.
Recipe from: American Institute for Cancer Research, www.aicr.org