Sautéed Brussels Sprouts with Shallots and Cranberries12 Dec 2013, by Healthy Recipes in
Sautéed Brussels Sprouts with Shallots and Cranberries
2 tablespoons extra virgin olive oil
4 shallots, thinly sliced
1/2 cup slivered almonds
2 pounds Brussels Sprouts, trimmed and halved lengthwise
1 teaspoon Herbamare or sea salt
1/2 cup dried cranberries
1/2 cup water
freshly ground black pepper
Heat a large skillet over medium heat. I like to use an 11-inch skillet. Add oil then shallots. Sauté shallots for about 2 minutes then add slivered almonds, then add the Brussels Sprouts and Herbamare.
Sauté Brussels Sprouts for about 5 minutes. Then add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes. Smaller Brussels Sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Or cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Enjoy!