Ingredients
1 pound (450g) Brussels sprouts
2 tablespoons butter or olive oil
3 garlic cloves, minced (about 1 tablespoon)
1/2 teaspoon fine sea salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon good-quality balsamic vinegar
1/2 cup (57g) dried cranberries
1/2 cup (70g) pine nuts, lightly toasted
Instructions
- Trim and discard any damaged outer leaves from the Brussels sprouts. Slice each in half lengthwise, then thinly slice crosswise to shred.
- Heat butter in a large skillet over medium-high heat. Add shredded Brussels sprouts, garlic, salt, and pepper.
- Sauté, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and slightly browned, about 4 to 6 minutes.
- Reduce heat to low. Stir in half the balsamic vinegar, dried cranberries, and toasted pine nuts. Taste and adjust seasoning with more balsamic, salt, or pepper as desired.
- Serve immediately while warm.
Notes
- For best results, use thick balsamic vinegar or balsamic glaze.
- Substitute dried cherries, apricots, or raisins for the cranberries if preferred.
- Try pecans, almonds, walnuts, or seeds like sunflower or pumpkin if avoiding nuts.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 11.8g
- Sodium: 222.5mg
- Fat: 10.7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.7g
- Trans Fat: 0g
- Carbohydrates: 20.9g
- Fiber: 4.8g
- Protein: 4g
- Cholesterol: 10.2mg
