Description
Looking for a flavorful side dish? Try sautéed Brussels sprouts with cranberries. This recipe is a great addition to your Thanksgiving table but can be enjoyed year-round using frozen fruit. With bright and savory flavors, this side dish compliments many other dishes.
Ingredients
1–2 lbs. fresh Brussels sprouts
1 medium red onion, chopped
3/4–1 cup cranberries, fresh or frozen, roughly chopped
2 teaspoons high-quality extra virgin olive oil
1/2 teaspoon fine sea salt, divided
1 teaspoon dried rosemary (or 1 tablespoon fresh)
2–4 tablespoons low-sodium chicken or beef broth*
OPTIONAL:
Zest from 1/2 a lemon
Pure monk fruit drops or raw honey to taste
Instructions
Prep the Vegetables: Wash the Brussels sprouts, and trim the ends. Cut them in half, or quarters if they’re large. Chop the red onion and roughly chop the cranberries. If using frozen cranberries, let them thaw slightly so they don’t fly off the cutting board when you chop them.
Sauté the Brussels Sprouts: In a large pan with a lid, heat the extra virgin olive oil on medium heat. Add the Brussels sprouts and sprinkle with ¼ teaspoon sea salt. Stir and cook for about 2-3 minutes. Add the rosemary and 2 tablespoons of broth, cover and cook until the Brussels sprouts begin to soften, but aren’t fully cooked (about 5-8 minutes). They should be able to be pierced with a fork, with resistance in the middle.
Cook the Onion: Add the onion, cranberries and remaining salt and stir to combine. Recover the pan and cook for an additional 2-3 minutes, or until the onions are slightly translucent.
Finish and Serve: Turn off the heat and stir in the lemon zest if using. Add pure monk fruit drops to taste if desired. Serve with Rosemary Garlic Chicken for a nourishing and satisfying meal.
Storage: Refrigerate leftovers in a glass, air-tight container for up to 3 days.
Notes
Vegans: Use vegetable broth or water instead of chicken broth.
If the pan becomes too dry or the veggies stick, add the remaining broth and scrape up the fond from the bottom of the pan with a wooden spoon.
Alternatively, if the veggies are cooked and there’s still a lot of liquid left in the pan, remove the lid and let it evaporate on low heat.
