Brussels Sprouts w/ Shallots



Sautéed Brussels Sprouts with Shallots and Cranberries  cranberry brussels sprouts

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!

 

Recipe source:  Nourishing Meals

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