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Brussels Sprouts with Dried Cranberries and Shitake Mushrooms

Chef Josh from LDS Hospital makes a LiVe Well Recipe
Brussels Sprouts with Dried Cranberries and Shitake Mushrooms
Yield: 4 servings
Portion Size:
  • 1 Lb. Brussels sprouts
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ½ tsp pepper
  • 1 cup shitake mushrooms, sliced
  • ½ tsp. olive oil
  • ½ Tbsp. honey
  • ¼ cup almonds, sliced
  • ¼ cup dried cranberries
  • ½ Tbsp. balsamic vinegar
  • Trim the root ends off of the Brussels and cut in half lengthwise.
  • Toss the brussels in the oil, salt and pepper and place in a 350F oven for around 16 minutes.
  • Place the almonds on a baking sheet and place in the oven for around 6 minutes or until they become golden brown.
  • While the Brussels are cooking, heat the remaining oil in a sauté pan and cook the mushrooms until they are tender.
  • When everything is finished cooking, toss together and serve.


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