I had some brussel sprouts in the fridge and, after making cranberry sauce and snacking on pecans, I was inspired to put them together in this delicious combination!
1 lb brussel sprouts
2-3 tbs olive oil
handful chopped pecans
handful fresh cranberries
salt, to taste
cracked pepper, to taste
cranberry sauce, optional (recipe on this blog)
Preheat oven to 400 degrees. Wash brussel sprouts and be sure to drain all water off. Cut them in quarters and place them in a large caserole baking dish. Drizzle with olive oil, salt and pepper. Add pecans and cranberries. Mix to coat with oil.
Bake for approximately 20-30 minutes or until the brussel sprouts can be poked thru with a fork but not too soft.
Eat by itself or serve with quinoa.
Try adding some cranberry sauce on top!
A link to this recipe may also be found here, along with other wonderfully delicious and nutritious recipes: Wellness Weekend December 20-24.