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Sauteed Brussels Sprouts With Cranberries and Pine Nuts

Treat your Thanksgiving guests to a side dish that's both tasty and healthy. The addition of cranberries and pine nuts lends the earthy Brussels sprouts a bit of sweetness and crunch.

Camille Styles


1/2 cup dried cranberries
1 cup orange juice
1 1/2 to 2 pounds Brussels sprouts, washed and trimmed
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup pine nuts
2 tablespoons butter
salt and freshly ground black pepper to taste

Yield: Serves 12


Place the cranberries in a medium bowl, cover with orange juice and set aside to soak.

Using a sharp knife or a mandoline, slice the Brussels sprouts about 1/8" thick (don't worry if they're not completely uniform).

Heat a very large sauté pan over medium-high heat and add the olive oil. When oil is hot, add the garlic and pine nuts and sauté, stirring frequently until just starting to turn golden, about 30 seconds.

Add the Brussels sprouts, a large pinch of salt and a splash of water to pan, and sauté, stirring, about 2 minutes until sprouts start to soften. Spread sprouts mixture in pan and press down to flatten. Let sear without moving for 1 minute, then stir up and repeat for another minute. Drain the cranberries and add to the pan. Add the butter and stir to coat, then season to taste with a little more salt and freshly ground black pepper.

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