| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 pound Brussels sprouts, ends trimmed, halved
- 2 tablespoons apple cider vinegar
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- Salt
Instructions
- In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
- Remove the pan from the heat. Season with salt, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 216 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 7 g |
| Sugar | 14 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |
Reviews
I made this recipe tonight and we thought it was delicious !
I am a vegetarian and loves to eat dried fruits and nuts. It really looks amazing and delicious. I cannot wait to try this recipe at home. Great Job!!!
Excellent! Even though it’s only 2 tablespoons, the apple cider vinegar is a bit strong, but it works. I got tired of roasting brussels sprouts and wanted to try something new. I’ll definitely make this again.