Pan-Seared Brussels Sprouts with Pecans and Cranberries

In autumn and winter, this recipe is perfect with turkey or chicken as a delicious, fragrant side. In the warmer weather, we like to make this the main dish because it’s light yet flavorful. Once leftover, it can be eaten cold, too!

The Brussels sprout is also one of the healthiest green leafy vegetables you can eat. Brussels sprouts are loaded with antioxidants and an integral part of an anti-inflammatory die

Where did they get their name?

The Brussels sprout, as you could guess, was cultivated in Brussels, Belgium.

Brussels sprouts nutritional facts

Brussels sprouts are excellent sources of vitamin K and vitamin C. They are also a good source of folate, manganese, B6, B1, copper, vitamin B1, potassium, omega-3 fatty acids, and dietary fiber. It’s a nutrient powerhouse. Harvests season for Brussels is typically right after summer’s end, from September to March. So they will be at their freshest during this time.

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