Brussels Sprouts with Walnuts and Dried Cranberries
From: Vegetarian TimesBrussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We've paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids.
Ingredients
2 teaspoons olive oil
1/2 cup coarsely chopped walnuts
1 1/2 pounds Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (1/4 cup)
1 clove garlic, minced (1 teaspoon)
1/4 cup coarsely chopped dried cranberries
1 tablespoon agave syrup
1 tablespoon walnut oil
Directions
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
Nutrition Facts
Calories 172, Total Fat 11 g, Saturated Fat 1 g, Sodium 124 mg, Carbohydrate 19 g, Fiber 5 g, Protein 5 g, Sugars 9 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
