Brussels Sprouts with Cranberries

25 Nov

Most people either hate or love Brussels sprouts. I played around today trying cooking them in a different way. I hope that the Sprout haters will give this recipe a try this Thanksgiving and actually enjoy Brussels sprouts.

  • 1/2 cup almond slivers
  • 1/4  cup olive oil
  • 2 pounds brussels sprouts, trimmed and thinly sliced
  • 2 garlic cloves, pressed
  • Pinch of nutmeg
  • 1 tsp fresh thyme
  • Salt and pepper
  • 1 tsp sugar
  • 3/4 cup fresh cranberries
Sauté Brussel sprouts,shallots, thyme and  cranberries in olive oil 3-4 min.
Add almonds, toss and serve. If cranberries are not in season, use dried low sugar cranberries, but add them in the end with the almonds.
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