Cranberry Balsamic-Glazed Brussels Sprouts

Recipe - Frankston #713

Servings6

Cook Time25 Minutes

Calories113

Ingredients

2 lbs Brussels sprouts, trimmed and washed

2 Tbs unsalted butter

2 Tbs cranberry chutney

1 Tbs balsamic vinegar

1/4 tsp salt

1/4 tsp black pepper

Directions

Wash sprouts under cold water. Remove outer leaves. Trim ends, and cut in half. Heat butter in large skillet over medium heat. Add sprouts; cook for 8 to 10 minutes until bright green and tender. Add cranberry chutney, vinegar, salt and pepper. Turn heat to high. Sauté, while stirring, for 5 minutes or until liquid has absorbed and sprouts are golden and caramelized.

Nutritional Information

Calories: 113, Fat: 4 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 162 mg, Carbohydrates: 17 g, Fiber: 6 g, Protein: 5 g.

0 minutes

Prep Time

25 minutes

Cook Time

Servings

113

Calories

Shop Ingredients

Makes 6 servings

2 lbs Brussels sprouts, trimmed and washed

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2 Tbs unsalted butter

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2 Tbs cranberry chutney

Not Available

1 Tbs balsamic vinegar

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1/4 tsp salt

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1/4 tsp black pepper

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Calories: 113, Fat: 4 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 162 mg, Carbohydrates: 17 g, Fiber: 6 g, Protein: 5 g.

Wash sprouts under cold water. Remove outer leaves. Trim ends, and cut in half. Heat butter in large skillet over medium heat. Add sprouts; cook for 8 to 10 minutes until bright green and tender. Add cranberry chutney, vinegar, salt and pepper. Turn heat to high. Sauté, while stirring, for 5 minutes or until liquid has absorbed and sprouts are golden and caramelized.