Stir-fried sprouts with cranberries and pecans
This is a good, simple vegetarian side with a bit of crunch and sweetness. You could also make it with shredded cabbage or kale, or, instead of American-style cranberries and pecans try stir-frying with the traditional Asian flavourings of soy sauce and minced ginger, garlic and chilli.
Ingredients
- 50g dried cranberries
- 75g shelled pecan nuts, roughly chopped
- 500g Brussels sprouts
- 1 tbsp olive oil
- salt and pepper
Method
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Step 1
Put the cranberries in a small bowl and pour over just enough boiling water to cover them. Leave to soak for 10-15 minutes, then drain.
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Step 2
Put the pecans in a dry frying pan and toast for a couple of minutes. Remove from the pan and roughly chop. Leave to one side.
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Step 3
Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
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Step 4
Heat the oil in a frying pan, add the sprouts and fry for 3-4 minutes. Add the cranberries and nuts, season well and toss together to serve.