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Sautéed Brussels Sprouts with Shallots and Cranberries

Posted Nov 22 2010 11:45am

As I mentioned in my last post , I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year but here is my menu.....squash from our garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip; Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch ; Herb Roasted Turkey; Wild Rice Stuffing ; and Mashed Red Potatoes with Roasted Garlic. I will make my Vegan Pumpkin Cheesecake and Deep Dish Apple Pie for dessert. A friend of mine is bringing a few raw salads, and of course, I will be making this divine Brussels Sprouts recipe. The combination of the almonds, dried cranberries, and shallots creates a balanced, flavorful dish that is worthy to be part of any Thanksgiving Dinner.
Last week we harvested our Brussels Sprouts, just before the cold temperatures hit. This was the first year that I had grown them and I definitely plan to allot a larger space in the garden next year to grow more. We love brussels sprouts prepared most any way!

Sautéed Brussels Sprouts with Shallots and Cranberries

This recipe is very quick to prepare. If you are planning on making this for your Thanksgiving meal, then have all ingredients prepared ahead of time and about 20 minutes before you are ready to sit down, begin sautéing the shallots. The recipe takes about 12 minutes from start to finish. If you don't have slivered almonds then try using chopped pecans instead. 

2 tablespoons extra virgin olive oil
4 shallots, thinly sliced
1/2 cup slivered almonds
2 pounds Brussels Sprouts, trimmed and halved lengthwise
1 teaspoon Herbamare or sea salt
1/2 cup dried cranberries
1/2 cup water
freshly ground black pepper

Heat a large skillet over medium heat. I like to use an 11-inch skillet. Add oil then shallots. Sauté shallots for about 2 minutes then add slivered almonds, then add the Brussels Sprouts and Herbamare.

Sauté Brussels Sprouts for about 5 minutes. Then add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes. Smaller Brussels Sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Or cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Enjoy! Source:

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