servings: 4 to 6 (as a side dish)
Ingredients:
- 1 pound brussels sprouts
- olive oil or grape seed oil
- ¼ cup vegetable stock or broth
- 1/8 cup orange juice
- 3/4 cup dried cranberries
- 1¼ teaspoons salt
- ½ teaspoon granulated sugar
- pepper
- orange zest and orange slices (for garnish)
Preparation:
Step 1: Wash, dry, and cut the ends off the brussels sprouts.
Step 2: Use a food processor with the blade attachment to shred the brussels sprouts into pieces appropriate for a slaw.
Step 3: Coat a large saute pan with the oil over medium-high heat. Add the shredded brussels sprouts and cook, stirring occasionally, until they begin to brown (about 10 minutes).
Step 4: Add the vegetable stock or broth, orange juice, and cranberries. Use a wooden spoon or spatula to deglaze the pan (scrape up any bits that are stuck to the pan).
Step 5: When the liquid has evaporated, add the salt and sugar.
Step 6: Season to taste with pepper and garnish with orange zest and orange slices.
Notes:
- There are two keys to making brussels sprouts delicious (whether you’re shredding them and sauteing or roasting them whole): first, be sure to brown them, and second, season them well! This is true with most foods of course!
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