Thanksgiving may be one of the few times a year when you can take your vegetables, smother them with a buttery sauce, and still feel good about it. That’s exactly what we did with our twist on brussels. Nothings screams Thanksgiving quite like cranberries, so we thought, why not spruce up a veggie with some cranberries???
Brussels have definitely grown on me. I wouldn’t touch it as a kid, but I now mostly like it as an adult. It’s still something that I think it’s too bitter to eat straight-up, so I like to add some other strong flavors to help it along. See our bacon & molasses brussels recipe for evidence.
Brown butter is a tasty deliciousness on its own, but the addition of cranberries turns it into a great holiday sauce. The brown butter definitely does not overpower the brussels in this recipe, it gives it just the right balance of sweetness and nuttiness to the dish.
- 1 lb brussels sprouts, thinly sliced
- 1 leek, thinly sliced
- 1 C cranberries, chopped
- 3/4 stick butter
- 1 tbsp garlic
- 1 tbsp brown sugar
- 3 tbsp olive oil
- Salt and pepper to taste
- Heat butter in a sauce pan until it starts to brown.
- Add brown sugar and cranberries. Cook for 2 minutes.
- Heat sautee pan over med-high heat.
- Add oil and sautee brussels and leak for 2 minutes, stirring constantly to cook evenly.
- Add garlic, cook for 1 minute.
- Add brown butter, cook for 3 minutes. Season with salt and pepper to taste.
- I used a mandolin to slice the veggies evenly. It makes them very fine and delicate.
We’re doing Thanksgiving recipes all week this week. Yesterday we posted our favorite dressing recipe, and there’s still much more to come. Hope you’re enjoying following along!
