Brussels Sprouts with Walnuts & Dried Cranberries
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Ingredients
- ½ cup coarsely chopped walnuts
- 2 tsp. olive oil
- 1½ lb. Brussels sprouts, trimmed and halved
- 2 medium shallots, halved and sliced (¼ cup)
- 1 clove garlic, minced (1 tsp.)
- ¼ cup coarsely chopped dried cranberries
- 1 Tbs. agave nectar
- 1 Tbs. walnut oil
Preparation
- Roast walnuts in large skillet over medium-high heat 3-4 minutes,or until fragrant. Transfer to
- plate.
- Wipe out skillet; return to heat. Add oil, swirling to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic; cook 1 minute more.
- Stir in cranberries, agave, and 1 cup water. Partially cover pot; reduce heat to medium. Simmer 5-7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender. Put in serving bowl. Toss with walnut oil and nuts; add salt and pepper to taste.
Nutrition Information
- Calories 172
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 5 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 124 mg
- Sugar Content 9 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g