Perhaps looking for new cranberry recipes isn’t the best thing to do when you are on day 3 of your Whole 30. Way to much sweet cranberry stuff out there. But what am I supposed to do when pumpkin spice everything is everywhere? You know I gotta try a cranberry recipe for every pumpkin recipe I see.
Fortunately, I can try many of the savory cranberry recipes I find even when I am on round thanks to the juice sweetened cranberries I found at Natural Grocers. I tried this recipe because it combines two of my favorite things, Brussels sprouts and cranberries.
Brussels Sprouts With Garlic and Cranberries
From Eat Drink Paleo
2 tablespoons olive oil
1 medium brown onion, thinly sliced
3 cups shredded Brussels sprouts (about 15-20
sprouts)
2 garlic cloves, finely diced
1 teaspoon sea salt
1 teaspoon ghee
Generous pinch of pepper
1 tablespoon apple cider vinegar or lemon juice
⅓ cup dried cranberries, preferably unsweetened
Heat the oil in a large frying pan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways. Slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.
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