500g (1lb) sprouts, quartered
4 tbsp extra-virgin olive oil
30g (1 1/4oz) whole blanched almonds
2 garlic cloves, sliced
60g (2 1/2oz) dried cranberries
50ml (2fl oz) balsamic vinegar
1 tbsp brown sugar
1. Bring a large saucepan of salted water to the boil, add the sprouts and cook for 3 minutes, or until al dente. Drain well, then refresh under cold water.
2. Heat 2 tbsp oil in a frying pan, add the almonds then gently fry for 3-4 minutes, until just golden. Drain on kitchen paper and set aside.
3. When ready to serve, add 2 tbsp oil to the pan and gently fry the garlic for 2-3 minutes, until soft. Stir in the cranberries, add the vinegar and sugar then cook for 30 seconds. Add the sprouts and fry over a high heat, until warmed through. Season to taste and serve topped with the almonds.
Carbohydrate 12.1g Protein 3.1g Fibre 0.5g Fat 8.6g
From an original idea here
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All the best Jan