Try this Shredded Brussels Sprouts with Craisins, Pecans & Sunflower Seeds recipe, or contribute your own.
Suggest a better descriptionSlice hard bottom stem off of brussels sprouts. Slice Brussels sprouts in food processor fitted with SLICING blade (not shredding blade).
Add pecans to a dry skillet and toast over medium heat, stirring occasionally, just until they begin to smell toasted. Transfer to a bowl or plate to cool.
Add butter and olive oil to the same skilled over medium heat. When butter is melted add the brussels sprouts and cook until just beginning to soften. Add craisins and continue to cook, stirring occasionally, until tender. Add pecans, sunflower seeds, and salt and pepper to taste. Stir to combine nd serve immediately.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 80 | ||
Calories from Fat: 45 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 9.2mg | 3 % | |
Sodium 43.4mg | 1 % | |
Potassium 179.9mg | 5 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 6.9g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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