Remember when Brussels sprouts were pushed off the table and fed to the dog? No more! These are so full of flavor you’d never imagine they were ever banned from dinner.
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 servings
12 ounces (340 g) Brussels sprouts
2 tablespoons (30 ml) avocado or extra virgin olive oil
½ onion, diced
½ teaspoon garlic powder
½ teaspoon sea salt (or more to taste)
¼ teaspoon ground black pepper
¼ cup (30 g) dried cranberries
¼ cup (30 g) pine nuts
Begin by trimming and halving the Brussels sprouts. In a large skillet, drizzle the cooking oil over high heat and then introduce the Brussels sprouts and diced onion.
Season with the garlic powder, sea salt and ground black pepper and cook for around 10 minutes, shifting the contents so they do not burn.
For the last 5 minutes of cook time, add in the cranberries and pine nuts. Stir so that the pine nuts toast but do not burn. Serve warm.
Bubbe’s tip: Don’t know how to pair your Brussels? These are perfect with the Roast Chicken or even my own Bubbe’s Brisket. Get cooking already, would ya!