Brussels Sprouts with Dried Cranberries and Almonds
Brussels Sprouts with Dried Cranberries and Almonds is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One portion of this dish contains around 7g of protein, 11g of fat, and a total of 210 calories. This recipe serves 4. For $1.32 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up apple cider vinegar, slivered almonds, olive oil, and a few other things to make it today. 821 person have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Christmas. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. Similar recipes are Brussels Sprouts with Walnuts and Dried Cranberries, Turkey Cutlets With Brussels Sprouts And Dried Cranberries, and Roasted Brussels Sprouts and Butternut Squash with Dried Cranberries.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
2 tablespoons apple cider vinegar
1 pound Brussels sprouts, ends trimmed, halved
1/2 cup dried cranberries
1 tablespoon olive oil
Salt
1 shallot, finely chopped
1/2 cup slivered almonds
Equipment:
frying pan
Cooking instruction summary:
In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes. Add the shallot and saute until browned, about 3 minutes. Add the Brussels sprouts and saute until just wilted, about 5 minutes. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more. Remove the pan from the heat. Season with salt, to taste.
Step by step:
1. In a large skillet over medium heat, heat the olive oil until shimmering, about 2 minutes.
2. Add the shallot and saute until browned, about 3 minutes.
3. Add the Brussels sprouts and saute until just wilted, about 5 minutes.
4. Add the vinegar, dried cranberries and almonds, and continue to saute until completely heated through, 3 to 5 minutes more.
5. Remove the pan from the heat. Season with salt, to taste.
Nutrition Information:
covered percent of daily need
