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Brussels Sprouts with Cranberries and Pecans

Brussels Sprouts with Cranberries and Pecans
4.2 65 ratings
Prep. 15 min
Total 35 min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 46.3 mg
Protein 4.2 g
Energy 1075.2 kJ / 257 kcal
Fat 18.1 g
Fibre 5.1 g
Saturated Fat 6.1 g
Carbohydrates 24.3 g

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