Most of the time I roast the brussels sprouts that we’re having for dinner. We love them that way. They caramelize nicely, and they taste so good. But this method is good too. The brussels are skillet-cooked with water to make them tender. And the flavors that are added in are fantastic!
Ingredients needed:
dried cranberries dry Riesling grapeseed oil or vegetable oil shallots brussels sprouts water salt and pepper unsalted butter
How to make Cranberry Brussels Sprouts:
The complete, printable recipe is at the end of this post.
Suggestions for adapting the recipe:
If you don’t want to use Riesling, you can use another dry wine like Sauvignon Blanc. And if you don’t want to use any alcohol at all, it’s okay to soak the cranberries in water instead of wine. This is a wonderful, tasty recipe for brussels sprouts. Hope you’ll add it to your dinner menu and try it out. Enjoy!
The Best Brussels Sprouts Recipes:
Brussels Sprouts with Bacon and Hazelnuts Roasted Brussels Sprouts with Lemon and Bacon Honey Balsamic Brussels Sprouts Shredded Parmesan Brussels Sprouts Bacon and Brussels Sprouts Salad
