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    You are in: Home / Recipes / Brussels Sprouts Leaves W. Dried Cranberries, Toasted Walnuts Recipe
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    Brussels Sprouts Leaves W. Dried Cranberries, Toasted Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Olha's Note:

    Leafy green heads get a holiday makeover with cranberries and walnuts.

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    Units: US | Metric


    1. 1
      Remove the Brussels sprouts leaves one by one. You may wish to thinly slice or simply discard the centre core. Blanch the leaves by plunging them into boiling salted water for two minutes. Remove and allow them to cool in ice cold water. Drain well.
    2. 2
      To reheat and serve, simply heat a good size frying pan over medium heat. Add butter and olive oil and toss in the leaves. Sauté gently, stirring and seasoning with salt and pepper. Add the walnuts and cranberries and finally the grated zest of lemon. Adjust the seasoning and transfer to a serving platter and serve.
    3. 3
      Makes 8 to 10 servings.
    4. 4
      Chef Michael Bonacini.

    Ratings & Reviews:

    • on November 17, 2009


      This is a really great recipe, and is a nice side dish. I just loved everything about it. The lemon zest, I think, adds a nice flavour to the dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Brussels Sprouts Leaves W. Dried Cranberries, Toasted Walnuts

    Serving Size: 1 (38 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 100.0
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.6 g
    Cholesterol 3.8 mg
    Sodium 16.7 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 1.7 g
    Sugars 1.0 g
    Protein 2.4 g

    The following items or measurements are not included:

    lemons, zest of

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