We discovered this recipe just a week ago and have made it three times since. It do believe it would be a perfect side to accompany your Thanksgiving Day turkey.
Not a fan of brussels sprouts? This variation will change your mind. It tastes like I candy. I promise.
More seasonal sides:
Apple Harvest Quinoa
Butternut Squash, Apple, Gorgonzola Gratin
Glazed Carrots with Orange and Ginger
Maple and Sage Roasted Root Vegetables
Caramelized Brussels Sprouts
- 12-14 large brussels sprouts, peeled and thinly sliced
- 1 Tbsp olive oil
- 1 clove garlic, minced
- pinch salt
- 2 Tbsp brown sugar
- 1/4 cup roughly chopped pecans, toasted
- 1/4 cup dried cranberries
Heat olive oil in a large skillet over medium-high heat. Saute garlic for 30 seconds. Add brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add salt and brown sugar and toss together. Finish with toasted pecans and dried cranberries.
(Adapted from Eat, Live, Run)
2 thoughts on “Thanksgiving Week: Caramelized Brussels Sprouts”
I could eat Brussel sprouts daily – I love the idea of sweetening them up a bit!
You know how we feel about brussels sprouts over here!! Making these soon 🙂 Hope your family of three had a happy Thanksgiving!!