Cranberry Brussels Sprouts

With the holidays upon us, I have been eager to cook festive foods that reflect the cheer of the season. We recently bought cranberries with the intention of making cranberry sauce, Orange-Cranberry Bread, and Thanksgiving Leftovers Turkey Salad. One day, I noticed the bag of leftover cranberries next to a bag of brussels sprouts and I realized they might work well together.

Most recipes online that combine cranberries and brussels sprouts involve using the sugar-sweetened dried cranberries or add lots of sugar or honey to mix to counter the tartness of the cranberries. I was determined to create something that tastes great without the added sugars.

This recipe came together after just one less-than-perfect experiment and a few recommendations from Brent. As the whole dish cooks, the balsamic reduces and adds its own sweetness. Coupled with the sweet and nutty pecans, the whole dish comes together with a nice balance of sweet, savory, and tart. Plus, it’s beautiful!

Ingredients
2 Tbsp ghee
1/2 C onion, diced
1/2 C balsamic vinegar
1 lb brussels sprouts, trimmed and halved
1/2 C fresh, whole cranberries
1/4 C pecan chips

Method

Melt 2 Tbsp of ghee over medium-high heat. Sauté onion for 2 to 3 minutes.

Pour in the balsamic vinegar and simmer for 3-4 minutes.

Add brussels sprouts and saute for 5 minutes.

Toss in cranberries and sauté for 3 minutes.

Sprinkle in pecans and saute for 2 minutes.

Move the finish dish into a serving bowl and serve with a protein of choice and/or other holiday favorites!

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