Recipes
Sweet & Buttery Brussels
Posted by hilary on Jan 26, 2010
I found this recipe in the October 2009 issue of Real Simple magazine. It originally called for chopped apricots and olive oil, but I opted to use cranberries and butter, as well as add more almonds than the recipe outlined.
Ingredients
2 tablespoons butter
12 ounces Brussels sprouts, thinly sliced
1/4 cup dried and sweetened cranberries
1/4 unsalted sliced almonds
salt and pepper to taste
Instructions
Partially melt the butter in a large skillet over medium high heat. Add the Brussels sprouts, cranberries, almonds, salt and pepper. Cook, tossing until the Brussels sprouts are just tender, 3 to 4 minutes. Take care to avoid overcooking as the sprouts will release glucosinolate sinigrin making them taste and smell like sulfur.
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