Fettuccine with Brussels sprouts cranberries

Fettuccine with Brussels sprouts cranberries

Very original fettuccine with brussels sprouts, cranberries, cooked in a pan. Fettuccine with brussels sprouts and cranberries is a rich and delicious dish that is difficult to refuse. Fettuccine with Brussels sprouts cranberries.

Brussels sprouts – gourmet food. Dishes with brussels sprouts are an exquisite, unusual delicacy with a pleasant sweet taste, thanks to the content of an outlandish mini-head vegetable. Brussels sprouts, which have a sweet and slightly nutty taste, are highly appreciated by gourmets. They believe that it is very useful, due to its high nutritional qualities. Boiled cabbage is used in the preparation of second courses, salads, soup, soups, side dishes for fish and meat, for frozen vegetable mixes, for pickled assorted vegetables.

When the cabbage is boiled, it can be fried until golden brown in breadcrumbs or stewed for a while in oil. This dish can be served with cream or sour cream. A very good combination of this vegetable with rice and potatoes.

Often this cabbage is used to make beautiful festive dishes, because it is very original because of its small size and has a beautiful purple or bright green color.


Calculated 5 servings
Fettuccine pasta 17.64 oz ( 500 g)
Bacon 3.53 oz (100 g)
Onion 1 head
Brussels sprouts 11.99 oz (340 g)
Dried cranberries 5 tablespoons
Parmesan cheese 3 tablespoons
Chicken broth 1 Cup
Dry vermouth 4 tablespoons
Calories 520 kcal
Protein 22.2 grams
Fat 13.9 grams
Carbohydrates 72.2 grams


Cooking time 20 minutes

Fry the sliced bacon until it is crispy (about seven minutes). Then put it on paper towels.

Add the heat, put the cut иrussels sprouts in the pan and fry in the remaining fat, without stirring, until a brown crust forms, about two minutes. Stir in the onion and cook until it becomes transparent. Add the broth, vermouth and chopped dried cranberries. Bring to boil. Cover with a lid, reduce the heat to medium and cook until the cabbage is ready.

Boil the pasta until al dente. Add it to the cabbage and hold it over medium heat until the liquid is absorbed (if the paste is too dry, add water). Season with salt and pepper and serve with Parmesan cheese and bacon. Bon Appetit!