Warm Brussels Sprouts Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 253, total fat 17 G., saturated fats 2 G., proteins 6 G., carbohydrates 25 G., fiber 6 G., cholesterol 0 mg, sodium 350 mg, sugar 13 G.

This hearty, warm salad is bursting with autumn flavors. Lightly sautéed shredded Brussels sprouts are combined with sweet-tart cranberries for the perfect side dish for meat or poultry. Small Brussels sprouts are best shredded in a food processor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g Brussels sprouts
2 tbsp. l. olive oil
0.5 tsp ground nutmeg
Coarse salt and freshly ground black pepper
0.5 cup chopped walnuts
0.5 cups dried cranberries

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, walnuts, nutmeg, dried cranberries

Cooking the dish according to the recipe:

Shred the Brussels sprouts, removing the cores.
Heat olive oil in a large skillet over medium heat. Add Brussels sprouts, nutmeg, and salt and pepper to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2–3 minutes.