Thursday, October 3, 2013

Sauteed Brussel Sprouts with Cranberries and Walnuts

I found some brussel sprouts at our local Kroger on clearance for quick sale and decided I'd try a version of a recipe I saw online. We already had dried cranberries and walnuts in our pantry and can always use more veggies in our diet.

Sauteed Brussel Sprouts with Cranberries and Walnuts

1 package (about 16 oz) Brussel Sprouts (cut the stems off and cut them in half or quarters)
1/4 cup dried cranberries
1/4 cup walnuts (halved or chopped)
1 tsp maple syrup 
1 tsp red wine vinegar
Coconut Oil
Salt & Pepper (to taste)

  • Heat your pan/ skillet on medium heat with some oil. Add brussel sprouts, season with salt and pepper, and cook for about 10 minutes, or until sprouts become tender and leaves begin to wilt.
  • Add dried cranberries, maple syrup, and vinegar and toss to coat.
  • Remove from heat, add walnuts, toss, and serve. 
I had some leftover crumbled feta cheese and sprinkled it on top of the sprouts.
We had some sirloin steaks with this side dish for dinner.

Tip: You may need to cook your sprouts a little longer, depending on how big they are. I had to cook for longer because I forgot to slice them until they were in the pan...oops!

Adapted from Rachel Schultz

Do you have a favorite veggie side dish?

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