How to Cook Your Sprouts
Brussels sprouts can be the most lamented dish on the Thanksgiving table, especially when they're over or under-cooked. These little cabbages are a cruciferous veggies that's all kinds of good for you, though, so it's worthwhile taking the extra time to prepare them with a bit of pizazz.
This recipe from Nourishing Meals is one of my favourites for Brussels sprouts - the sauteed shallots and dried cranberries add some sweetness and texture, guaranteeing fast uptake and zero leftovers.
Sauteed Brussels Sprouts with Shallots and Cranberries
- 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!