Servings: 6
Calories: 219kcal
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Ingredients
- 1 pound brussels sprouts - trimmed
- 2-3 tablespoons olive oil or canola oil
- ½ teaspoon sea salt
- ½ teaspoon coarse black pepper
- 1 cup whole pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Place ½ cup of dried cranberries in a cup of hot water and set aside. (this gives the dried cranberries a little plump)
- Toss together brussels sprouts, oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast for 15 minutes. Remove the pan from the oven, stir, and add the pecans and cranberries (drain the cranberries before adding) and cook for 5 minutes more or until the pecans are lightly toasted.
Nutrition
Calories: 219kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 213mg | Potassium: 362mg | Fiber: 5g | Sugar: 9g | Vitamin A: 579IU | Vitamin C: 64mg | Calcium: 43mg | Iron: 2mg
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