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Brussels Sprouts with Pecans and Dried Cranberries

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  102 calories, 6g fat (<1g saturated fat), 11g carbs, 2g protein, 2g fiber, 13mg sodium

NOTE:  Brussels sprouts, cranberries and pepper all must be well cooked, then OK for those on the LMD (Low Microbial Diet).

Ingredients:

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

Cooking Directions:

  1. 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.)
  2. Soak the cranberries for 5-10 minutes in hot (but not boiling) water. 
  3. 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