Sautéed Brussels Sprouts

Sautéed Brussels sprouts with caramelized onions, dried cranberries, and spicy candied walnuts. 


This recipe can be divided or doubled depending on how many people you are serving. This makes about 8 to 10 small servings, since people usually eat a little of everything on Thanksgiving.

32 ounces of fresh Brussels sprouts
2 tablespoons olive oil
1 onion, sliced into half rings
1 clove minced garlic
3 tablespoons tamari
2 tablespoons maple syrup
1/2 cup water
1/4 cup dried cranberries
1/2 teaspoon ground black pepper

Trim Brussels sprouts to remove any brown spots and the rough ends. Cut each in half. Steam for 5 minutes. In a large sauté pan, heat olive over medium low heat. Add in onions and cook, covered, for 15 minutes, stirring occasionally. Add in garlic and cook a minute or so. Combine soy sauce, maple syrup, and water. Pour over Brussels sprouts. Cook till liquid has evaporated. Add in cranberries and black pepper. Top with candied walnuts.

For the candied walnuts, heat 2 teaspoons Earth balance in a small pan over medium heat. Once melted, add in 1 to 2 tablespoon brown sugar and a dash of cayenne pepper. Cook until brown sugar starts to caramelize. Careful not to burn! Add in about 1/4 to 1/2 cup walnuts and toss to coat. Cook on medium low another minute or so. Pour onto parchment paper and let cool for a couple of minutes. (The candied walnuts are really simple in that you can just toss a little earth balance into a pan, sprinkle in a little brown sugar and I find that measuring isn't really too crucial here)