Description
Brussels Sprouts with Cranberries are a delicious, festive side dish that could be the highlight of your holiday meal — or any meal, really! The earthy flavors of Brussels sprouts with the tartness of cranberries make for a unique combination that is simply amazing. Not to mention, it's so easy to make and takes just 15 minutes from start to finish.
Ingredients
- 2 tablespoons avocado oil (or vegetable oil)
- 1 pound Brussels sprouts, halved
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1/2 cup dried cranberries
Instructions
- In a large skillet, add oil and heat over medium heat until it sizzles, about 1-2 minutes.
- Add Brussels sprouts and cook until caramelized golden brown and tender, about 5 minutes. Season with salt and pepper.
- Add balsamic vinegar and cranberries. Toss well and cook until the cranberries are tender, about 3-4 minutes.
- Serve immediately.
Notes
How to store: Let the sprouts cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days.
How to reheat: The best way to reheat these sprouts with cranberries is in an oven. Preheat the oven to 350°F and bake for about 10-15 minutes, or until it’s hot and crispy again. You can also cook the leftovers in a skillet over medium heat. Add a little bit of oil or butter, and cook for just a few minutes until warmed through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American