Brussels Sprouts with Shallots and Cranberries
by Editorial Staff
Brussels sprouts are cooked with shallots and cranberries and served with pine nuts. A quick, simple, but delicious recipe for making Brussels sprouts.
Servings: 6
Ingredients
- Brussels sprouts – 650 g
- Shallots (chopped) – 0.25 cups
- Dried cranberries – 2 tbsp
- Pine nuts – 1 tbsp
- Butter – 1 tbsp
- Fresh thyme (chopped) – 1 teaspoon.
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon.
- Chicken broth – 0.5 cups
Directions
- Remove yellowed leaves from cabbage. Cut the green leaves off the stem (you will need them). Set the cabbage and leaves aside.
- Heat a large skillet over medium-high heat, add nuts, fry, stirring occasionally, for a couple of minutes. Chop the roasted nuts.
- In a thick-walled saucepan, melt the butter over medium-high heat. Pour the shallots into a saucepan, cook, stirring occasionally, until golden brown, about 1 minute. Add Brussels sprouts and leaves, as well as cranberries, thyme, salt, and pepper to a saucepan, mix.
- Add broth to a saucepan, cover, cook over medium-high heat for about 7 minutes. Then remove the lid and cook for another 4 minutes, until the liquid evaporates and the cabbage is soft. Remove the stewpan from the stove, sprinkle with nuts and serve in portioned plates immediately.
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