Cranberry Balsamic Brussel Sprouts
vegan, holiday-approved, makes a bowl-ful as shown here
16 ounce bag of fresh, brussel sprouts, organic pref'd
a few splashes of balsamic vinegar during the cooking process (to taste - add more if desired)
1/4 tsp black pepper
1/2 cup dried cranberries
optional: 1/2 cup chopped raw pecans
salt to taste as needed after cooking
for saute method: 1/4 cup safflower oil + 2 Tbsp water
for roasting method: 3 Tbsp extra virgin olive oil + optional roasting herbs like thyme or rosemary
steam or boil/blanch: water as needed. (how-to blanch advice here)
1 cup cranberry sauce - concord cranberry recipe
3 Tbsp balsamic vinegar
1 Tbsp olive oil (optional)
1/4 tsp fresh orange zest
1. Wash and dry your sprouts. Remove any outer dead or browned leaves. Slice into halves and/or quarters. Quarter slices cook faster.
2. Three cooking methods:
Saute: Add oil to a hot skillet over high heat. Add in sprouts and 2 Tbsp balsamic. Add in 2 Tbsp water and cover with lid. Allow to steam cook for 2-4 minutes - or until sprouts become tender. Remove lid. Add another splash of balsamic. Saute for another few minutes. dd more water if needed. Add in dried cranberries, pepper and optional pecans. Remove from heat.
Steam or boil/blanch: Steam sprouts until tender. Toss with dried cranberries, pepper, a splash of balsamic, optional pecans and salt to taste while still warm. If boiling, see link above.
Roast: Toss sprouts with additional olive oil, pepper and a splash of balsamic. Place on baking sheet - add herbs if desired. Roast at 400 degrees until tender - at least 20 minutes. Remove from oven. Toss with dried cranberries and optional pecans.
3. Add cranberry topping ingredients to cup - microwave on high for 45 seconds - or until warmed. (or heat on stove top)
4. Place brussel sprouts in serving bowl - top with cranberry topping. Serve warm.