
Devices & Accessories
Brussels Sprouts with Cranberries and Pecans
Prep. 15 min
Total 35 min
6 portions
Ingredients
-
water500 g
-
Brussels sprouts trimmed, halved450 g
-
butternut squash peeled and diced (approx. 1 cm)140 g
-
unsalted butter diced60 g
-
pecan nuts80 g
-
light brown sugar30 g
-
balsamic vinegar30 g
-
dried cranberries50 g
-
freshly squeezed lemon juice (approx. ½ lemon)15 g
-
dried chilli flakes or to taste½ tsp
-
ground black pepper¼ tsp
-
fine sea salt1 pinch
Nutrition per 1 portion
Calories
254 kcal /
1056 kJ
Protein
4.5 g
Fat
18.6 g
Carbohydrates
14.7 g
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