Braised Brussels sprouts with cranberries and walnuts is a staple of our Thanksgiving table. This dish is simple to make. It pleases all the Brussels sprouts lovers in my family.
I make most of my Thanksgiving side dishes vegetarian to please the non-meat-eaters in my family. That’s why I braise these Brussels sprouts in vegetable broth. When the vegetarians dine elsewhere, I braise them in chicken broth.
In braising, the Brussels sprouts absorb the broth while cooking, so all the flavor stays inside the vegetables. I make this dish with whole or halved Brussels sprouts. It’s delicious either way. I love whole Brussels sprouts, but halved sprouts cook more quickly. The choice is yours. If you cook them whole, increase the cooking time by 15-25 minutes.
Unsweetened cranberries are too tart for most of us, so I use sweetened, dried, organic cranberries in this dish. The sweet tart flavor of the cranberries works well with the slight bitterness of Brussels sprouts. I try to avoid using refined sugar when I cook, but here I make an exception.
Brussels sprouts are best served hot, but that rarely happens during Thanksgiving dinner at my house. I’m usually too busy making gravy and fussing with the turkey to worry about keeping the Brussels sprouts warm. They often cool off on the sideboard, waiting for the main attraction to arrive. Not to worry, even at room temperature, these Brussels sprouts taste great.
Braised Brussels Sprouts with Cranberries and Walnuts
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1 red onion, chopped
- 2 pounds Brussels sprouts, sliced vertically
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup dried sweetened cranberries
- 1 cup chopped walnuts
- 1 cup broth (vegetable or chicken)
In a large saucepan with a lid, heat the oils over medium high heat until they shimmer.
Add the onion, and dust with 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Sauté the onions until soft, about 3-5 minutes.
Stir in the Brussels sprouts, and sprinkle with the remaining salt and pepper.
Stir in the cranberries, walnuts and chicken broth.
Cover and bring to a boil.
Reduce heat, and simmer for 15-20 minutes.
Check after 10 minutes. If the liquid has boiled off, stir in a few tablespoons of broth or water.
Simmer for 15-20 more minutes, checking every 5-10 minutes. Add broth or water if needed.
The Brussels sprouts are done when a fork goes through them easily. Do not overcook. They should be soft, but not mushy.
Serve hot or at room temperature.
Slice 2 pounds of Brussels sprouts in half vertically.
Sauté a chopped onion in coconut and olive oils.
Stir in the Brussels sprouts.
Toss with the dried cranberries.
Stir in the chopped walnuts. Braise for 30-40 minutes, until all the liquid is absorbed by the Brussels sprouts. Check frequently, and add extra liquid as needed.
Braised Brussels sprouts are best when they’re hot, but they taste great served at room temperature.