Brussels sprouts are delicious. To hear how people sometimes talk about them, you’d think they were horrors instead of the nutritious little brassica gems they really are. This recipe is a super way to change people’s minds about Brussels sprouts. Leeks, tart dried cherries, and rich, crunchy pecans all combine with the sprouts to make even the wariest sprout eater willingly wolf them down.
20 minute prep
- ¼ cup olive oil
- 2 cups sliced leeks, cleaned white and light green parts only
- 8 cups shredded Brussels sprouts or cabbage
- Salt, to taste
- ¼ cup cider vinegar
- ⅓ cup dried cherries
- 2 teaspoons sugar
- ¼ teaspoon smoked paprika
- ⅓ cup roughly chopped pecans (see Chef Tips)
- Heat the olive oil in a wide skillet over medium-high heat. Add the leeks and cook for 3 minutes or until bright green and about to turn golden. Add the Brussels sprouts, sprinkle with salt and cook, stirring occasionally, for 8 minutes, or until they start to brown.
- Add in ⅓ cup of water, vinegar, dried cherries, sugar, and smoked paprika. Cook until all the liquid has evaporated and the sprouts are well browned, about 3 to 5 minutes. Stir in the pecans, taste for salt, and serve immediately or at room temperature.
If you can’t find pecans, use either almonds or walnuts.
Nutrition Facts (per serving)
Calories: 340; Fat: 21g; Saturated Fat: 3g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 14g; Carbohydrates: 36g; Sugar: 17g; Fiber: 9g; Protein: 8g; Sodium: 636mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.