My Husband thinks I lost it! And maybe I did? But I can’t help it that I was actually craving Brussels Sprouts! Who does that? You wouldn’t think me? Normally I want chocolate, peanut butter, ice cream, but today it was sprouts! So this past weekend I went to my grocery store and hand-picked the cutest little green sprouts I could. That night I told my Husband we are having bacon flavored chicken with a side of Brussels Sprouts for dinner. At first I got yah look, bacon chicken, then I got ohhhhh, sprouts! Whats up with that? The man is the one who got me to try sprouts and now he doesn’t like them. What gives? I think today’s Brussels Sprouts are amazing! The flavor, oh baby, so good!
These sprouts are not just ordinary sprouts but they are flavored with love! Yes love! The love of onions, garlic, oranges, fresh cranberries and brown sugar. This dish couldn’t get any fresher!! This is the first time I used fresh cranberries in a dish like this and it turned out beautifully! It kind of looks like a beautiful Christmas dish!
The first thing I did was saute my onions and garlic in some olive oil, just until they were tender and then in went the sprouts and cranberries. I cooked it until the cranberries started to pop. You would think the cranberries would be to tart, but they weren’t! That is because I seasoned them with fresh orange zest and orange juice, then I sprinkled it with brown sugar. the orange juice took away any bitterness and the brown sugar gave a perfect balance of sweetness to the dish. To add a little bit of a different texture I tossed in some roughly chopped pecans. This dish has it all, and is easily made in about 12 minutes or so, depending on how tender you like your Brussels Sprouts.
- Serves: About 4 - 5 servings
- Serving size: Approx 1 heaping cup
- 1 tbsp. olive oil
- ½ tbsp. garlic, minced
- ½ cup onion, sliced thin
- 1 pound Brussels Sprouts, ends removed, sliced
- ½ cup cranberries, fresh
- zest and juice from one orange
- 1 tbsp. brown sugar
- Salt & Pepper to taste
- ¼ cup pecans, roughly chopped
- In a skillet over medium heat; add olive oil, garlic and onion, cook for about 5 minutes until tender. Add Brussels Sprouts and Cranberries. Mix together and cook until cranberries start to pop, about 5 minutes. Add orange zest and orange juice, mix well. Sprinkle the brown sugar over the top, mix well.
- Add sprouts to a bowl, season with salt & pepper if desired. Toss in pecans. Serve warm.
These Brussels Sprouts would be perfect for serving for the holidays! It’s a perfect color, a perfect balance and very healthy for you. Plus it’s great that it can be whipped together in a few minutes. To save on time, I recommend cutting your sprouts the night before. If you love Brussels Sprouts and cranberries, I highly recommend this dish. I just love it and I plan on cooking more with fresh cranberries. I honestly can’t believe they weren’t very tart in this dish. It’s amazing what an orange can do and of course brown sugar!
Well that’s it for me today! Leftover sprouts for lunch! Just hope my co-workers don’t mind the smell of heated up sprouts. They smell ok the day you make them, but heated up, well, lets just say some people don’t like it. lol
Have a wonderful day!!
P.S. I just found out I am in the top 3 for the #peanutbutterlove recipe contest and I would love your vote! I made the Peanut Butter Oatmeal Raisin Cookies. I can’t believe I am in the top 3, I am shocked!!! Woohoo!! So your vote to get me to #1 would be appreciated. 🙂 Thank you, thank you!!! Oh and don’t forget that the contest and sweepstakes run through Nov. 30. You can vote once per day, every day on the Peanut Butter Fanatic Facebook page. Every vote enters you for a chance to win one of 15 $25 gift cards.
Thank you again for your vote!! You Guys are the best!!