Brussel Sprouts and Cranberries
Prep. Time
10 minutes
Cook Time
20 minutes
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free, Nut-Free
None
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This salad is really simple to put together, but as it combines the earthy crunch of Brussels sprouts with the sweet tartness of dried cranberries, it's an impressive and unusual side dish for any occasion. I usually toss in a simple dressing, and top it with crunchy nuts. It’s an easy, colorful and flavorful way to enjoy a healthy salad!
Ingredients
12oz (340g) Brussels sprouts (frozen or fresh), sliced to 4 pieces, each
1/2 cup sweetened dry cranberries (craisins), rinsed
For the dressing
2 tbsps soy sauce (for a GF recipe, check that its labeled as free of this allergen)
1 tbsps lemon juice
2 tbsps silan
2 tbsps olive oil
1 garlic clove, minced
Instructions
Trim the ends of the brussel sprouts and remove any damaged outer leaves. Slice each to 4 pieces or so (you can also slice them thinly if you prefer).
On a nonstick pan, with 1 tbsp of vegetable oil of your choice, toss the brussel sprouts in and add a sprinkle of salt.
Add the silan, soy sauce and minced garlic.
Stir fry for 10-15 minutes on medium heat.
Add the craisins, and mix for another minute.
Once they get a crisp and golden outer color, throw them in a mixing bowl.
Notes
Optional: add crushed nuts as a topping (this recipe is marked as 'nut-free' when served without this topping).
