Brussels Sprouts w Pecans & Dried Cranberries - 11g Carbs, 2g Fiber
From The American Institute for Cancer Research AICR
1 bag (16oz) 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
Nutrition per Serving:
102 Calories, 6g Total Fat (>1g Saturated Fat),
11g Carbs, 2g Protein, 2g Dietary Fiber, 13mg Sodium