This inventive recipe for Brussels Sprout Cranberry Slaw is an excellent, quick and easy side dish to accompany your Thanksgiving dinner. Even people who normally dislike brussels sprouts (I’ve two small boys in mind) should enjoy this. In fact, my sons didn’t even know brussels sprouts were in it, so try this delicious recipe this Thanksgiving.
servings: 4 to 6 (as a side dish)
- 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
- orange zest and orange slices (for garnish)
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.
- 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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