Ingredients

How to make it

  • In a medium pan, sautee onion over medium heat, sprinkle with salt and pepper. Sauté until caramelized, about 10 minutes. Set aside
  • Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
  • Add 1 cup water, balsamic vinegar and sugar . Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
  • Add sautéed onion, add more balsamic vinegar to taste if necessary , last add dried Cranberry
  • Note:
  • I like the some what tangy taste, so I add more than 4 tbsp of White Balsamic Vinegar.
  • I think the tanginess of balsamic vinegar and sweetness of dried Cranberry complement the bitterness of Brussels Sprout. DELISH !

Reviews & Comments 5

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    " It was excellent "
    trigger ate it and said...
    I like the cranberry and balsamic vinagar in this wonderful recipe.
    Michael
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    " It was excellent "
    zanna ate it and said...
    I love brussels sprouts usally cooking them the ways Lunasea does.This recipe sounds so refreshing,greatpost.
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  • rosemaryblue 6 years ago
    Sounds wonderful. Thanks.
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  • lunasea 6 years ago
    Sounds perfectly delicious, Anna! I used to really dislike Brussels Sprouts because people used to only boil them and they had that funky back-bite. I find that pan-roasted, oven-roasted and sauteed...they have a nuttier taste and less pungent bite - a good thing. =)

    I'm looking forward to trying your recipe...great post. Thanks!!
    Vickie
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    " It was excellent "
    wolfpackjack ate it and said...
    Great add, With post like these, Brussels sprout will be in High demand..lol... thanks
    Was this review helpful? Yes Flag

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