The key to preparing Brussels sprouts is to cook them lightly, so they retain their wonderful texture and colour. They love a little salt and pair beautifully with things like bacon, fruit, nuts and seeds. Today’s recipe is super simple and makes a great veggie dish paired with cranberries and garlic.
Heat the oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
In the meantime, shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways. Then slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.
Calories: 289kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1216mg | Potassium: 622mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1059IU | Vitamin C: 117mg | Calcium: 77mg | Iron: 2mg
Keywords: Appetizers, Brussels sprouts, Sauteed Vegetables, Warm Salad, Vegan