Ingredients
4
4 servings
- •0.5 pound Brussels sprouts
- •1 tablespoon olive oil
- •0.25 cup chopped pecans
- •0.25 cup orange juice
- •0.5 cup dried cranberries
- •1 tablespoon freshly grated ginger
Instructions
- Shred Brussels sprouts in a food processor.
- Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 154
- Carbohydrate: 20g
- Fat: 9g
- Fiber: 4g
- Protein: 3g
- Sugar: 13g
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