Brussels Sprouts With Dried Canberries & Lemon
February 08, 2016
Categories: Dinner, Side Dishes, Fruit, Cranberry, Vegetables, Brussels sprouts, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Steam, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian more
"This is out of and old Weight Watchers cookbook...under the old program it had 3 pts...this makes a great sweet-and-sour side dish...pairs well with roasted meat or poultry...try it at Thanksgiving.""
- Serving Size: 1 (97.2 g)
- Calories 78.6
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 163.5 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 3.4 g
- Sugars - 2.3 g
- Protein - 2.5 g
- Calcium - 31.6 mg
- Iron - 1.1 mg
- Vitamin C - 65.1 mg
- Thiamin - 0.1 mg
Trim the tough outer leaves from the Brussels sprouts; slice off the stem end and cut a small x in the bottom of each sprout.
Put the sprouts in a steamer basket; set it in a sauce pan over 2 inches of boiling water.
Cover tightly and steam until the sprouts are tender but still bright yellow-green, 10-15 minutes.
Combine the cranberries, lemon juice, oil, salt and pepper in a medium bowl.
Add the Brussels sprouts and toss to coat.
Serve hot or at room temperature.
Tips & Variations
No special items needed.