Cranberry Brussels Sprouts are a lovely side dish to add to your fall or holiday dinner plans!
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
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Cranberry Brussels Sprouts
Ingredients
- 1 cup dried cranberries
- 2 cups dry Riesling
- 3 tablespoons grapeseed or vegetable oil
- 2 large shallots, finely chopped
- 2½ pounds brussels sprouts, trimmed and halved lengthwise
- 1¼ cups water
- salt and freshly ground black pepper
- 3 tablespoons unsalted butter
Instructions
- In a microwave-safe bowl, heat the cranberries in the wine at high power for 2 minutes. Let stand until the cranberries are slightly plumped, about 10 minutes. Drain the cranberries and discard the liquid.
- In a large skillet, heat the oil. Add the shallots and cook over low heat until softened, about 2 minutes. Add the brussels sprouts and cook over moderately high heat until bright green, about 2 minutes. Add the water and drained cranberries and season with salt and pepper. Cover and cook over moderate heat until the brussels sprouts are tender, about 12 minutes. Uncover and continue cooking until liquid has evaporated, about 2 minutes. Add the butter and toss to coat. Serve right away.
Notes
- Make ahead tip: This recipe can be prepared up to 4 hours ahead and reheated gently in a skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
