Brussels sprouts possess a delicate nutty flavor and are a good source of vitamin A, vitamin C, folic acid and fiber. In this recipe that I adapted from Michel Nischan, Food and Wine, March 2007, I modified it by just soaking the cranberries in water rather than using an off-dry Riesling. The cranberries not only add color to this dish, but also adds a “sweet-tart” taste to the sprouts!
- ½ cup organic dried cranberries
- ½ cup water
- 1 tablespoon grapeseed oil
- 1 large shallot, finely chopped
- 1 pound Brussels sprouts
- ¾ cup water
- Sea salt
- Freshly ground pepper
- 1 tablespoon organic unsalted butter
- Place dried cranberries and ½ cup water in a small bowl and heat in microwave for 1 minute. Remove from microwave and let it sit for 10 minutes. Drain and set aside.
- In a 10″ nonstick frying pan, heat oil over low heat. Add shallots and cook for about 2 minutes, until tender.
- Over medium heat, add Brussels sprouts and cook for about 2 minutes, until sprouts are bright green.
- Add cranberries and ¾ cup water. Season with salt and pepper to taste. Cover pan and continue to cook for 10 minutes over medium heat, until sprouts are tender.
- Uncover pan and continue to cook until water has evaporated. Add butter and serve immediately. Serves 4.