Brussels sprouts are often disliked due to historically unpleasant encounters, such as when someone has boiled the shit out of them and served them to you with no salt, butter or any other joy. If that’s happened to you and you’ve been to scared to touch Brussels sprouts again, then I must urge you to try this recipe.
The key to preparing Brussels sprouts is to cook them lightly, so they retain their wonderful texture and colour. They definitely love a little salt and pair beautifully with things like bacon, fruit, nuts and seeds. Today’s recipe is super simple and makes a great dish of pan-fried Brussels sprouts with cranberries and garlic.
If Brussels sprouts are out of season, you can use this recipe for cabbage or cauliflower too. Serve it up alongside some lovely grilled pork cutlets.Print
- 2 tablespoons olive oil
- 1 medium brown onion, thinly sliced
- 3 cups shredded Brussels sprouts (about 15-20
- 2 garlic cloves, finely diced
- 1 teaspoon sea salt
- 1 teaspoon butter (ghee if avoiding dairy)
- Generous pinch of pepper
- 1 tablespoon apple cider vinegar or lemon juice
- 1/3 cup dried cranberries, preferably unsweetened
- Heat the oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- In the meantime, shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways. Then slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.