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Cranberry Balsamic Brussel Sprouts


16 oz brussel sprouts
balsamic vinegar, to taste
1/4 tsp black pepper
1/2 c dried cranberries
1/2 c pecans, chopped, optional
salt, to taste

For saute method:
1/4 c coconut oil
2 tbsp water

For roasting method:
3 tbsp extra virgin olive oil
herbs, as desired

Cranberry Topping:
1 c cranberry sauce
3 tbsp balsamic vinegar
1 tbsp olive oil (optional)
1/4 tsp 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. Cook sprouts using one of three 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.



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