This delicious recipe is a favorite of mine, especially for the holidays. It is inspired by a dish I still remember eating, several years ago at a lovely restaurant in San Francisco.
This beautiful, one-dish side is a new take on Fall’s very nutrient dense harvest bounty. The contrasting flavors blend beautifully.
Add some low-fat carbs and enjoy it any day of the week as a Serotonin Power Diet-friendly dinner.
- 2 cups fresh cranberries, washed and picked over
- 1 T sugar
- 3 T water
- 1 T vegetable oil
- 2 shallots, finely diced
- 4 cups brussels Sprouts, sliced
- ½ to 1 cup chicken bouillon/broth/stock
- Salt and pepper to taste
- Optional: 2 T shaved parmesan cheese2 large Sweet Onions, finely chopped
In a large cast iron skillet (or a regular sauté pan), heat cranberries, sugar, and 3 T water over medium heat for 2 minutes or until cranberries are just starting to burst and soften. Set aside in a bowl.
Next, in the same pan, combine oil and shallots over low heat, and gently warm through until the shallots start becoming translucent. Turn up the heat to medium, add the Brussels sprouts, and sauté. Stir frequently for 3 minutes, or until they begin to brown. Add ½ cup bouillon and continue to cook for a couple more minutes until sprouts start to soften. Add more bouillon, broth, or stock if necessary to prevent burning. Always taste to check that your dish is just as you like it…some prefer a softer consistency and others prefer a little bite.
Add the cooked cranberries, and stir for an additional minute to blend. Season with salt and pepper to taste, and top with cheese or enjoy it as is.
One serving suggestion is to use a base of pre-cooked polenta (sold in a cylindrical plastic tube in the supermarket) heated in the microwave. Enjoy!