Brussels Sprouts with Pecans & Apples

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Ingredients: 

3/4 pecans

2lb brussels sprouts

1/2 cup vegetable broth, low sodium

1 onion, yellow

10 dates, medjool

1/2 T garlic granules

2 apples

1 lemon

Directions:

  1. Light toast the pecans in the oven at 350 degrees for the about 5 min. (you know they’re ready when you can smell their sweet aroma. Be carful, they can burn quickly.)
  2. Cut the Brussels sprouts in half and then julienne each half. (if there are larger pieces, feel free to break them up a little bit.)
  3. In a large non-stick pan, saute the Brussels sprouts with the vegetable stock over medium heat.
  4. Add the diced onion, dates and garlic, stirring occasionally. Let simmer for 5-7 minutes. (The dish is just about ready when the Brussles sprouts are soft and bright green.)
  5. Add the apples and lemon juice (too keep apples cold and crisp, which complements the warm dish)
  6. Stir in the toasted pecan pieces and sever.

Serves: 6

SSU Nutrition Note: This recipe is good chilled too, but it is best served the same day it is cooked.

Brought to you by Sprout Wellness Center

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