Brussels Sprouts with Dried Cranberries and Almonds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 216
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 390
- Total: 30 min
- Active: 30 min
Ingredients
1 tablespoon olive oil
1 shallot, finely chopped
1 pound Brussels sprouts, ends trimmed, halved
2 tablespoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup slivered almonds
Salt
Directions
- In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
- Remove the pan from the heat. Season with salt, to taste.