This is another try on both brussel sprouts and cranberries. The combination worked well and it really brightened up the dish and was very tasty and perfect as a side dish. Now a days I getting so carried away and using cranberries in almost all the dishes...really love the flavor and taste of cranberries. More over it so healthy packed with all the nutrients and this is the time of the year you can get fresh cranberries. So why not make the most use of it....
1 cup Cranberries
10-12 Brussel Sprouts washed and halfed
1 tsp Balsamic vinegar
Salt and Pepper to taste
1/2 tsp Oil
1/4 tsp Brown Sugar
1. In a pan add oil, when it's hot enough add the brussel sprouts, add salt and pepper and saute it for a min, then cover and cook it on low medium flame until it's 1/2 cooked.
2. Now add the cranberries and keep stirring occasionally and when the cranberries start to burst, add the balsamic vinegar and sugar and saute it again for about 2-3 mins, until the brussel sprouts are 3/4 th cooked.
3. Make sure you don't overcook the brussel sprouts, as it will not taste good, this way when it's 3/4 th cooked it keeps it bright green and crunchy.
4. Off the flame and serve it as a side dish or just like a salad.
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