Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios #vegan #vegetarian #soup #breakfast #lunch

These Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios make the ideal occasion side dish formula! They're sweet and loaded with enhance, and they're a bright, sound decision! Watch the VIDEO underneath to perceive how I make them, and remember to look down to the finish of this post for the FULL PRINTABLE RECIPE!

I think in the event that I needed to pick the most underestimated vegetable ever it would be Brussels grows. That is to say, I simply feel frustrated about the poor easily overlooked details… they're generally steamed or bubbled until they're for all intents and purposes crumbling and they're left dormant and flavorless on some youngster's supper plate when they have such a great amount of potential to be tasty! It's quite dismal!

That is to say, I love a decent Brussels sprouts dish made with bacon or a thick, mushy sauce as much as anyone else. Who wouldn't!?! Be that as it may, on the off chance that you're searching for a more advantageous approach to serve Brussels grows, at that point this is the formula for you! It's sans gluten, without dairy, and can even be made vegetarian on the off chance that you use veggie lover spread. These Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios are a tasty side dish that is a little on the sweet side and it's one that the entire family will cherish! The crunch and the nutty kind of the pistachios takes this dish to the following level and, alongside the sweet cranberries, give these poor Brussels grows another rent on life!!

These Brussels Sprouts are cooked with caramelized onions, sweet cranberries and nutty pistachios for a scrumptious side dish that is anything but difficult to make!

Also try our recipe Tuscan-Style Roasted Carrots #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• 1-2 tbsp butter (use vegan butter if you wish)
• 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

Instructions

1. 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.
2. 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.
3. Add the apple juice, 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. Cover the pan.
4. Let the Brussels sprouts cook, covered, for about 7-9 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.
5. 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!

Read more our recipe Sweet Potato, Chickpea and Red Lentil Soup #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Ps0MXP