I’m in winter clean out and reorganize mode. Considering Dallas was shut down for Christmas, housebound = perfect opportunity. So naturally we rummaged through the fridge, freezer, and pantry to see what food had gone MIA. Maybe it was the chill in the air and the warmth from the fire crackling in the hearth, but when I stumbled upon Brussels sprouts and frozen cranberries, I couldn’t get my mind off them. Not necessarily together, but that’s what ended up happening. Who knew this combination would work to create a sweet, tart, crunchy, and juicy dish!
1/4 cup walnuts, coarsely chopped
1/2 lb Brussels sprouts, cleaned and halved
1 Tbsp extra virgin olive oil
1/2 cup fresh or frozen cranberries, coarsely chopped
1 Tbsp honey
1 tsp Dijon mustard
salt & pepper
1.Toast walnuts on a sheet pan in 350 degree oven or put in dry sauté pan over medium heat, tossing constantly. They’re done when they start to release a pleasant smell and look browned. Set aside.
2. Add Brussels sprouts and about .25″ water in a wide sauté pan. Cook uncovered over medium heat for about 5-6 minutes, adding more water if necessary, until sprouts turn bright green. (Covering the pan will trap unpleasant flavors released by green veggies during cooking, that’s just life). When cooked, drain sprouts and set aside.
3. Add olive oil to sauté pan, then return Brussels sprouts to the pan. Allow them to become tinged with golden brown color while sautéing or stirring them. After about 2-3 minutes, add cranberries, walnuts, honey, and mustard and stir through. Add a tablespoon of water if the pan is too dry. Allow to cook for another 2-3 minutes until heated through and cranberries begin to release juice.
4. Season with salt and pepper. Enjoy!