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Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans takes 5 minutes to prepare.

Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans takes 10 minutes to cook.

Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans makes 2 servings.

The ingredients for Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans are:

1 tablespoon unsalted butter
1 (10-ounce) package frozen Brussels sprouts
6-8 fresh sage leaves, chopped
1/4 teaspoon black pepper
2 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Here is how you make Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans:

Prepare the Brussels sprouts according to package directions. Meanwhile, heat a medium skillet over medium heat. Add the butter, and when it started to foam, add the Brussels sprouts and the sage and pepper. Saute for three minutes, until the sage is fragrant. Add the cranberries and cook another three minutes, until they start to plump. Remove from heat, transfer to a serving bowl, and sprinkle with the toasted pecans. Serve immediately.Serving Size:?Serves 2 (2/3 cup each)Created by SparkRecipes.com editor Stepfanie Romine

The nutritional information for Buttery Brussels Sprouts with Sage, Dried Cranberries and Pecans is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 179.7

• Total Fat: 12.1 g
• Cholesterol: 15.5 mg
• Sodium: 30.8 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 4.9 g
• Protein: 4.4 g