Yield: 4 servings 


Ingredients:

  • 1 bag (16 oz.) frozen petite baby Brussels Sprouts

  • ¼ cup dried cranberries

  • 1 Tablespoon olive oil

  • 2 teaspoons balsamic vinegar

  • 2 Tablespoons finely chopped, lightly toasted pecans

  • Salt and freshly ground pepper, to taste


Directions:

  1. Cook the Brussels Sprouts according to package directions.

  2. Soak cranberries for 5 to 10 minutes in hot, not boiling water. Drain.

  3. In a small bowl, stir together oil, vinegar, pecans and cranberries.

  4. Transfer the cooked Brussels Sprouts to a serving dish.

  5. Gently toss them with the dressing.

  6. Season with salt and pepper and serve immediately.


 Nutrition Information: 

Calories: 100           Total Fat: 2.5 g            Saturated Fat: 0.3 g      Cholesterol: 15 mg    

Sodium: 90 mg            Fiber: 1 g              Protein: 3 g               Total Carbohydrates: 17 g