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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:
- 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