How to Cook Your Sprouts


Image: Nourishing Meals

Brussels sprouts can be the most lamented dish on the Thanksgiving table, especially when they’re over or under-cooked. These little cabbages are a cruciferous veggies that’s all kinds of good for you, though, so it’s worthwhile taking the extra time to prepare them with a bit of pizazz.

This recipe from Nourishing Meals is one of my favourites for Brussels sprouts – the sauteed shallots and dried cranberries add some sweetness and texture, guaranteeing fast uptake and zero leftovers.

Happy Thanksgiving!


Sauteed Brussels Sprouts with Shallots and Cranberries


  • 2 tablespoons extra virgin olive oil
  • 4 shallots, thinly sliced
  • 1/2 cup slivered almonds
  • 2 pounds Brussels Sprouts, trimmed and halved lengthwise
  • 1 teaspoon Herbamare or sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup water
  • freshly ground black pepper


Heat a large skillet over medium heat. I like to use an 11-inch skillet. Add oil then shallots. Sauté shallots for about 2 minutes then add slivered almonds, then add the Brussels sprouts and Herbamare.

Sauté Brussels sprouts for about 5 minutes. Then add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes.

Smaller Brussels Sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Or cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Enjoy!


On October 9, 2015, posted in: Blog , Nutrition , Recipes

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