Brussels Sprouts with Cranberries and Pecans

Brussels Sprouts with Cranberries and Pecans

4.3 64 ratings

Prep. 15 min

Total 35 min

6 portions

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

Calories 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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