Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brussels sprouts and mushrooms sautéed in olive oil with cranberries and hazelnuts, spiced with cardamom and cinnamon. A warm, sophisticated side that balances sweet and savory. Naturally vegan and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Private Reserve Greek extra virgin olive oil
- 12 oz baby portabello mushrooms, cleaned, trimmed and sliced
- Salt
- 1.5 lb Brussels sprouts, trimmed and halved
- 1 large red onion, halved and sliced
- 1 tsp garlic powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1 to 2 tsp fresh lemon juice
- 1/2 cup dried cranberries
- 1/3 cup roughly chopped hazelnuts
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 292mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 924mg
- Calcium
- 74mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 292MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.