Orange-Ginger Brussels Sprouts with Pecans and Cranberries
Orange-Ginger Brussels Sprouts with Pecans and Cranberries balances bright citrus with warm ginger for a lively, lightly sweet side. Toasted pecans add crunch while dried cranberries bring a pleasant tart pop against tender sprouts. Serve it alongside roasted poultry or pork, or as a festive vegetable at holiday dinners and fall gatherings.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Shred the Brussels sprouts using a food processor.
- 2
Heat olive oil in a skillet over medium heat; cook and stir the shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Lower the heat to low; cook and stir the pecans into the Brussels sprouts until the pecans are fragrant and toasted, about 2 minutes.
- 3
Stir the orange juice into the Brussels sprouts mixture; fold in the cranberries and ginger. Simmer until the juice is mostly evaporated, about 5 minutes.
- Calories 158.22 kcal Moderate
- Protein 3.32 g Low Source
- Carbs 16.97 g Moderate
- Total Fat 9.92 g Moderate
- Saturated Fat 1.09 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 6.78 mg Low Source
- Fiber 3.38 g Moderate
- Sugar 9.8 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 22.58 mg Low Source
- Iron 0.8 mg Low Source
- Potassium 280.35 mg Low Source
- Vitamin A 18.02 mcg_rae Low Source
- Vitamin C 45.69 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Tree Nuts 🌰