To take a break from all of the Japanese recipes that I have been sharing lately, I will share this recipe that I slightly modified.
In the midst of all the holiday indulging, I saw this recipe, and knew that I had to make it.
Unfortunately I did not make any ingenious changes…I just made it simpler, and made it work with what I had on hand. First, I only had frozen brussel sprouts, not fresh ones. Second, I had frozen, whole cranberries, not dried cranberries. In order to make up for the excess water included in these frozen items, I added orange juice concentrate rather than watered-down orange juice. It worked!
The pecans are an absolute must in this recipe. Without them, this recipe would be overwhelmingly tart. In fact, if in doubt, add more pecans.
I also believe I like the fresh cranberries better than if they had been dried cranberries. Dried cranberries seem like they might be a little chewy, and I enjoyed the soft, slightly juicy texture they had in this dish.
So dig in, and forget about all the holiday cookies going stale.
1 lb bag frozen brussel sprouts, thawed
1/3 c frozen cranberries, thawed
2 Tbsp orange juice concentrate
1 1/2 tsp cinnamon
dash of salt
1 1/2 tsp olive oil
1/3 c pecans, chopped
Slice the brussel sprouts into thin pieces. Place the frozen cranberries in a small bowl and microwave on low for one minute. Warm the olive oil in a skillet over medium high heat. Add the brussel sprouts, cranberries, cinnamon, salt, and orange concentrate to the skillet and stir. Fry the sprouts until they begin to brown and the cranberries have all burst open. Remove from heat and stir in the pecans. Serve and enjoy!