Tender Brussels sprouts bring the comfort to any dish.
Ingredients
3 tbsp
Extra virgin olive oil
1 medium
Red onion
1 tbsp
Red wine vinegar
454 gm
Brussels sprouts
1 sprig
Rosemary, fresh
(or 2 tbsp of dried)
2 clove(s)
Garlic
(chopped)
1 dash
Salt and pepper
1/4 cup
Cranberries, dried
Instructions
Divide the onions into wedges and fry in 1 tbsp oil on medium heat for 5–10 minutes.
The onions should turn golden, but not burned. Add the vinegar and season with salt and pepper to taste.
Lower the heat to medium-low and continue to sauté the onion while stirring. Place on a plate.
Cut the Brussels sprouts in half, depending on their size. If they are small, you can fry them whole.
Fry the Brussels sprouts in the same frying pan with 1 tbsp oil, rosemary, and garlic until they have turned a nice color and are a little soft. Use a knife or a toothpick to check. They're best served soft but not mushy.
Add the onions, cranberries, salt, and pepper to the pan with the brussels and mix well.
Enjoy!
Notes:
NOTES:
add 2-4tbsp of nutritional yeast seasoning to add more plant based protein and B-vitamins.