American Institute for Cancer Research


Brussels Sprouts with Pecans
and Dried Cranberries

1 bag (16 oz.) frozen, petit baby Brussels sprouts
1 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
2 Tbsp. finely chopped, lightly toasted pecans
1/4 cup dried cranberries
Salt and freshly ground black pepper, to taste

Cook Brussels sprouts according to package directions. Meanwhile, in small bowl, stir together oil, vinegar, pecans and cranberries. Transfer cooked sprouts to serving dish. Gently toss with dressing. Season with salt and pepper and serve immediately.

Makes 4 servings.

Per serving: 102 calories, 6 g total fat (>1 g saturated fat), 11 g carbohydrates,
2 g protein, 2 g dietary fiber, 13 mg sodium.

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