From Our Recipe Box: Brussels Sprouts with Dried Cranberries
This holiday season, we hope you’ll set aside some time to give fruits and vegetables the attention they deserve - and give a few bucks to make sure that families struggling with poverty can still enjoy the fruits and vegetables they deserve. Right now, the USDA is doubling gifts to Wholesome Wave so we can double consumer buying power for fruits and vegetables.
Brussels Sprouts with Dried Cranberries
I have noticed something of a sea change when it comes to attitudes about Brussels sprouts: More folks claim to love them than hate them. I think this is because we are getting away from traditional ways of cooking them so that they are not boring or "just another type of cabbage."This is one of the best ways I know to play up their caramel-like, nutty sweetness, enhanced by the shallots and wine-sweetened cranberries.
1 cup dried cranberries
1/4 cup semidry Riesling wine
4 cups Brussels sprouts (about 11/2 pounds)
2 tablespoons grapeseed oil
4 shallots, peeled and thinly sliced
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper
Soak the cranberries in the wine in a small bowl for about 1 hour, giving the wine ample time to infuse the cranberries. Drain and discard any leftover wine.
Remove the outer leaves from the Brussels sprouts. Rinse them well. Do not let them dry completely, as the residual moisture helps them cook thoroughly. Halve the Brussels sprouts.
Heat the oil in a large skillet over medium-high heat until hot. Put about half of the Brussels sprouts, cut side down, in the skillet. Cook for 4 to 5 minutes, or until they brown nicely. Turn the sprouts over. Add the shallots and cook for 2 to 3 minutes, stirring occasionally, until the shallots soften. Transfer to a bowl. Cook the remaining Brussels sprouts. When these are done, return the first batch to the pan. (You may choose to cook the sprouts and shallots in 2 skillets at once, rather than in batches.)
Add the drained cranberries and the butter. Reduce the heat to low. Cover and cook for 1 to 2 minutes longer, or until the sprouts are just tender when pierced with the tip of a sharp knife. Season to taste with salt and pepper and serve.