22 Nov Brussels Sprouts with Cranberries and Clementine
Hello lovely recipe readers!!
My Thanksgiving Issue is not yet ready, sadly. I’m waiting on one more piece of the puzzle to get it all done, so I decided to start giving you guys recipes now, to ensure you have time to get the ingredients if you need to, for your Thanksgiving meals!
I had a great response to this one when I posted the pic to Facebook last week, so without further adieu- TA DA!
Prep Time 15 minutes
Cook Time 30 minutes
1 lb of brussels sprouts
1 juicy clementine
3/4 cup fresh cranberries
2 tbs coconut oil, I use the raw or virgin
2.5 tbs maple syrup or sucanat sugar
2 tsp extra virgin olive oil
Begin by rinsing your sprouts and then place them in a steam pot to steam for 10 minutes. Drain them and set aside to cool.
In a small sauce pan add the coconut oil, sugar or syrup, cranberries, and the juice (save the zest for a delicious and fragrant garnish) of one very juicy clementine. You can also use an orange or tangerines. On medium high heat to start, stir until everything begins to simmer. You don’t want the sugar to stick to the bottom of the pan. Turn down to medium low and let simmer for 15 minutes, stirring occasionally.
Next, trim the brussels sprouts, and half them. In a small frying pan add the olive oil on med high to high heat. When the olive oil begins to loosen up and move around the pan add in the sprouts and give them a couple of tosses. They should be sizzling and caramelizing. Turn down the heat to med to med-high and allow to caramelize, meaning, don’t move them too much. You do need to stir occasionally though, so check them to see if they are browning, or sticking. This should take 5-6 minutes. Add in the sauce and toss it all together. Finish with a little salt and pepper to taste, and serve!