With Thanksgiving just a week away, I thought I’d put together a list of some vegetable-based side dishes that you might want to include this year. A previous round up post can be found here.
My favorite veggie side dish at Thanksgiving is Brussels sprouts. I like them roasted or with bacon. This recipe is a new twist, adding a holiday favorite to these little baby cabbages.
cranberry brussels sprouts
1 tablespoon olive oil
1 shallot, halved and sliced thinly
1 pound brussels sprouts, ends trimmed and halved
Salt and pepper
1 cup fresh cranberries
2 tablespoons white or brown sugar or maple syrup
2 tablespoons balsamic vinegar, optional
Heat the olive oil in a pan over medium heat. Add the shallot and cook until translucent. Stir in the brussels sprouts and season with salt and pepper to taste. Cook the brussels sprouts until they start to soften, about 5 minutes. Add the cranberries, sweetener and vinegar, if using. Cover the pan and cook until the cranberries start to pop, stirring occasionally. Taste for seasoning again before serving.