Brussels Sprouts w/ Walnuts and Cranberries

Adapted from a Vegetarian Times Magazine recipe

Ingredients
½ cup coarsely chopped walnuts
2 tsp. olive oil
1 ½ lbs. Brussels sprouts, trimmed and halved or quartered
2 medium shallots, halved and sliced
1 clove garlic, minced
¼ cup coarsely chopped dried cranberries
1 tbls. Agave nectar syrup
1 tbls. Walnut oil

Directions
1) Heat a large fry pan to medium-high and toast walnuts for 3 – 4 minutes. Remove from pan and set aside.
2) Wipe out pan and heat olive oil (but not to the point of smoking.) Add Brussels sprouts and sauté until lightly browning, about 5 minutes. Add shallots and garlic and sauté for about 1 more minute.
3) Stir in cranberries, agave and 1 cup water. Reduce heat, cover and simmer for 5 – 7 minutes. Water should be evaporated and sprouts just tender, but not soft.
4) Toss with toasted walnuts and walnut oil, and serve.

Cooking Tips
When buying dried cranberries, make sure to read the labels. You don’t’ want any artificial colors or refined sugars added. The best option is to buy them bulk. If you don’t have agave nectar, don’t worry, it is just as good without it.

Nutrition Tips
Brussels Sprouts are a great winter veggie that is loaded with soluble fiber, and packed with numerous vitamins and minerals. They are also known to be liver supporting, cancer fighting, and cholesterol lowering.

Walnuts and walnut oil are a great source of Omega 3 fatty acids, which are essential for good health. Omega 3’s are also found in wild caught salmon and flax seeds and pumpkin seeds.