brussel sprouts with pecans & dried cherries-cook for your life- anti-cancer recipes

Brussels Sprouts with Pecans & Dried Cherries

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.13 out of 5)
Loading...

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings

Brussels sprouts are delicious. To hear how people sometimes talk about them, you’d think they were horrors instead of the nutritious little brassica gems they really are. This recipe is a super way to...


Ingredients

    ¼ cup olive oil

    2 cups sliced leeks, cleaned white and light green parts only

    8 cups shredded Brussels sprouts or cabbage

    Salt, to taste

    ¼ cup cider vinegar

    ⅓ cup dried cherries

    2 teaspoons sugar

    ¼ teaspoon smoked paprika

    ⅓ cup roughly chopped pecans

Nutrition Facts

Calories

340 cals

Fat

21 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

14 g

Carbohydrates

36 g

Sugar

17 g

Fiber

9 g

Protein

8 g

Sodium

636 mg

Directions

  1. Heat the olive oil in a wide skillet over medium-high heat. Add the leeks and cook for 3 minutes or until bright green and about to turn golden. Add the Brussels sprouts, sprinkle with salt and cook, stirring occasionally, for 8 minutes, or until they start to brown.
  2. Add in ⅓ cup of water, vinegar, dried cherries, sugar and smoked paprika. Cook until all the liquid has evaporated and the sprouts are well browned, about 3 to 5 minutes. Stir in the pecans, taste for salt and serve immediately or at room temperature.

Chef Tips

If you can’t find pecans, use either almonds or walnuts.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review