Brussels Sprouts with Cranberries and Pecans
TM5 TM6

Brussels Sprouts with Cranberries and Pecans

Ingredients

  • 500 g water
  • 450 g Brussels sprouts, trimmed, halved
  • 140 g butternut squash, peeled and diced (approx. 1 cm)
  • 60 g unsalted butter, diced
  • 80 g pecan nuts
  • 50 g dried cranberries
  • 30 g light brown sugar
  • 30 g balsamic vinegar
  • 15 g freshly squeezed lemon juice (approx. ½ lemon)
  • ½ tsp dried chilli flakes, or to taste
  • 1 pinch fine sea salt
  • ¼ tsp ground black pepper

Nutrition
per 1 portion
Calories
1056 kJ / 254 kcal
Protein
4.5 g
Carbohydrates
14.7 g
Fat
18.6 g

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