If I had to pick the most underrated vegetable of all time it would be Brussels sprouts. I mean, I just feel sorry for the poor little things…they’re usually steamed or boiled until they’re practically disintegrating and they’re left lifeless and flavourless on some child’s dinner plate when they have so much potential to be delicious! Since I’m on a mission to develop my kids’ healthy eating habits (see this post and this post) giving vegetables like Brussels sprouts a much-deserved makeover is the name of my game. This recipe is so easy and it goes a long way in transforming bitter, soggy Brussels sprouts into a sweet and flavourful side dish fit for any holiday meal. My kids love this dish and I know you will too!
1 tbsp butter
1 large onion, thinly sliced
2 lbs Brussels sprouts, halved
1/2 cup dried cranberries
salt and pepper to taste (a pinch or two of each)
1/2 cup apple juice
1/4 cup pistachios, chopped
Heat a large cast iron or other heavy bottomed-skillet over medium heat. Add the butter to the pan and let it melt until it begins to sizzle. Add the sliced onions and toss them in the butter until they’re coated.
Saute the onions in the butter for a few minutes, stirring every so often to make sure they brown evenly. Turn the heat down to low and let the onions caramelize in the butter, stirring every minute or so until the slices of onion turn a deep brown colour.
Add the halved Brussels sprouts, the dried cranberries and the salt and pepper and stir the mixture around in the pan until the Brussels Sprouts begin to soften just slightly. Add the apple juice and cover the pan.
Let the Brussels sprouts cook, covered, for about 4-6 minutes, stirring every 1-2 minutes or so. If you’d like them to be a little softer continue cooking for a few extra minutes until they’re done the way you like them, but we prefer them just soft enough to eat. Because the Brussels sprouts are halved they’ll cook a little bit faster and they’ll also fall apart a bit which creates a beautiful and rustic presentation. The dried cranberries also re-hydrate a little bit with the addition of the apple juice and as the Brussels sprouts release their juices, adding to the texture of the dish.
Transfer the Brussels sprouts to a serving dish and sprinkle the chopped pistachios over the top. Serve alongside your favourite holiday main dishes at your next Thanksgiving or Christmas party, or enjoy them as a quick midweek side dish with your family!
The crunch and the nutty flavour of the pistachios takes this dish to the next level and along with the cranberries gives these poor Brussels sprouts a new lease on life!
This is a fantastic Weight Watchers-friendly holiday dish at only 2 PointsPlus per serving (the recipe serves 8), making it a great choice for a holiday potluck or family dinner. And you don’t even have to tell anyone how healthy it is!
I hope you enjoyed this recipe! Let me know in the comments below, what’s your favourite vegetable to make-over?