Tangy Sauteed Brussels Sprouts with Almonds and Cranberries are a bright and vibrant side dish for Brussels sprouts lovers looking for something fresh.
When I first started writing about Brussels sprouts almost 20 years ago, they were still largely dismissed as bitter, soggy vegetables that people avoided. I am so glad that’s changed. These days, they are appearing on more and more menus with interesting preparations that honor the unique flavor that can be coaxed out when Brussels sprouts are prepared well.
Like many people, the Brussels sprouts of my childhood came in a little tub and were boiled to tender. They smelled. They were watery. And I can only assume they were bitter as I’ve heard, though I never ate them then. (Also, interestingly, it turns out that modern Brussels sprouts have been bred to be less bitter by scientists. Who knew?) It wasn’t until I was in college that I tried Brussels sprouts. And it wasn’t until I was in my 20s that I realized I loved them.
Roasted Brussels Sprouts with Bacon will always be my personal favorite preparation. But there are so many delicious ways to enjoy these itty bitty leafy greens. Sauteed Brussels Sprouts with Lemon Vinaigrette is a family favorite. And Maple Roasted Brussels Sprouts With Andouille Sausage and Apricots is a favorite of former coworkers of mine.
But I am always seeking new ways to enjoy Brussels sprouts. And that’s how this recipe for Tangy Sauteed Brussels Sprouts with Almonds and Cranberries came to be.
Originally, I was going to call these Brussels sprouts “sweet and spicy,” but that’s not an accurate description of what’s happening here. They have hints of sweet, spicy and savory flavors, but they are more zesty than anything. In other words, I could feed these to my kids and they wouldn’t call them hot.
Making these is a simple one pan preparation. Once you pull them off the stove, dig in immediately. Got leftovers? Store them in an airtight container in the fridge for up to five days. But I doubt you’ll have these Brussels sprouts waiting around to be eaten for that long.
Now, who’s ready to dig in?
Tangy Sauteed Brussels Sprouts with Almonds and Cranberries
Tangy Sauteed Brussels Sprouts with Almonds and Cranberries are a bright and vibrant side dish for Brussels sprouts lovers.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb Brussels sprouts, bottoms trimmed and heads sliced 1/4-inch thick
- 2 shallots, thinly sliced
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon chili garlic sauce
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- ⅓ cup sliced almonds
- ¼ cup dried cranberries
Instructions
- Heat the oil and butter in a large nonstick skillet over medium-high heat until the butter begins to brown. Add the Brussels sprouts and shallots. Cook, stirring occasionally, over medium heat 8-10 minutes until the Brussels sprouts are just tender to the bite.
- Add the maple syrup, lemon juice, chili garlic sauce, salt, and pepper to the pan and toss well to combine. Let cook on high for 2 minutes. Then add the almonds and cranberries, stirring to incorporate.
- Remove from heat and serve.