Caramelised Cranberry Brussel Sprouts
Can't bear that these beauties have such bad press, they are such tasty, amazing additions to any plate whether it's Thanksgiving, Christmas or any other time. And done like this, they're the first things gobbled off the plates.
Super simple and a huge hit on the health boost front too - vitamin c and K for bone strength, folate, phosphorous, manganese and even omega fatty acids.
Trim the sprouts, and slice them in half lengthways. Bring a pan of water to the boil and add the sprouts, cooking for 5 minutes until just softened. Drain and leave to one side.
Heat the oil in a large frying pan with a sprinkle of sea salt and add the sprouts once hot. Leave to sizzle for 4 minutes. Add the cranberries, and toss the sprouts to turn them, leaving for another 4-5 minutes on the other side until they are browning and caramelising.
Place in serving dish and leave in a warm place until needed.
- 2 tbsp olive oil
- 500g Brussel Sprouts
- ½ Cup dried cranberries
