Pan Roasted Brussels Sprouts with Cranberries and Walnuts
Brussels Sprouts are irresistibly good when pan roasted on the stove and paired with dried cranberries, toasted walnuts, caramelized shallots, and a light mustard dressing. Inspired by a recipe by Josh Feathers of Blackberry Farm, I adjusted the recipe to reflect my preference for dried cranberries, homemade caramelized shallots (jarred onion jams also work well if time is a factor)*, and citrus champagne vinegar. The dish can also be made with fresh apple slices, depending on your preference (below are pictures of both with and without fresh apple slices).
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 1 teaspoon apple cider vinegar or apple vinegar
- 1 tablespoon light brown sugar
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon citrus champagne vinegar (or your favorite vinegar)
- salt and pepper
- 3 shallots, skinned and sliced into 1 inch slivers*
- 2 pounds brussels sprouts, washed and quartered
- 1/2 cup toasted broken walnuts
- 1/4 cup dried cranberries
- 1 small Honey Crisp (or your favorite) apple, cored and thinly sliced, optional
- In a small bowl, combine the Dijon mustard, whole grain Dijon mustard, apple cider vinegar, and brown sugar. Set aside.
- In a small non-stick pan, spray lightly with an olive oil spray and add shallots, cooking on low heat until caramelized (about 30 minutes), stirring frequently. Set aside.
- In a separate small bowl, combine 3 tablespoons of the olive oil and the 1 tablespoon of the citrus champagne vinegar. Set aside.
- In a large skillet, heat the remaining 2 tablespoons of extra virgin olive oil on medium high heat. Add the brussels sprouts, salt and pepper, and cook for approximately 10 minutes until tender (but still firm) and brown on the cut sides, stirring frequently. Remove from the heat and transfer to a large serving bowl.
- Combine the brussels sprouts with the caramelized shallots and the olive oil/citrus champagne mixture and toss.
- Pour the mustard dressing over the mixture and stir to evenly distribute.
- Sprinkle the freshly cut apple slices , walnuts and dried cranberries; stir to blend.
- Serve immediately. Serves 8 as a side dish.
The combination of flavors (roasted brussels sprouts, rich walnuts, sweet cranberries, shallots, and tangy mustard) and textures (crunchy nuts, chewy cranberries, tender shallots and brussels sprouts) makes for a wonderful side dish for dinner.
*1/4 cup of Yassa Sauce (a sweet caramelized onion sauce) by Kitchens of Africa is an excellent alternative to fresh caramelized shallots. Available in the southeast region of Whole Foods and at Zingerman’s on-line.