Description
A delightful and vibrant side dish featuring fresh Brussels sprouts sautéed with onions, tangy dried cranberries, and crunchy toasted walnuts, all enhanced with a splash of freshly squeezed orange juice and fresh thyme for a burst of citrusy flavor.
Ingredients
Vegetables
- 16 ounces fresh Brussels sprouts
- 1 medium thinly sliced white onion
- Slices of the remaining orange (for serving)
Nuts and Fruits
- 1/4 cup raw walnuts
- 1/8 cup dried cranberries
Seasonings and Oils
- Freshly squeezed orange juice (from half an orange)
- 1 teaspoon fresh thyme
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon kosher salt (to taste)
- 1/4 teaspoon ground black pepper (to taste)
- 2 tablespoons olive oil
Instructions
- Toast Walnuts: In a heated cast iron skillet, add raw walnuts and dry roast them for 3 to 5 minutes until fragrant, then remove and allow to cool.
- Prepare Brussels Sprouts: Thoroughly wash the Brussels sprouts and pat them dry using paper towels. Trim off the bottom ends, remove any wilted outer leaves, and cut each sprout in half.
- Sauté Onions: Pour olive oil into the cast iron skillet and heat it to 248°F (120°C). Add the sliced onions and sauté them at a lower temperature of 140°F (60°C) until they become tender and translucent.
- Add Brussels Sprouts: Place the halved Brussels sprouts cut side up in the skillet. Season them with half of the granulated garlic, kosher salt, and ground black pepper.
- Flip Brussels Sprouts: After about 5 minutes or once the opposite side starts to soften, carefully turn the Brussels sprouts cut side down. Sprinkle the remaining granulated garlic, salt, and black pepper over them. Allow the sprouts to absorb the flavors from the sautéed onions for 1 to 2 minutes.
- Continue Cooking Sprouts: Remove the sautéed onions before they begin to burn. Increase the heat to 248°F (120°C) and cook the Brussels sprouts cut side down for an additional 3 to 5 minutes until they become slightly golden and tender to the bite.
- Add Final Ingredients: In the last 30 seconds of cooking, add dried cranberries, the dry roasted walnuts, fresh thyme, and freshly squeezed orange juice. Gently stir to combine all flavors.
- Finish and Serve: Turn off the heat and transfer the Brussels sprouts to a serving dish. Garnish with slices of fresh orange and serve warm.
Notes
- Use a cast iron skillet to achieve even heat and the best roasting flavor.
- Adjust seasoning to personal taste preferences for salt and pepper.
- Ensure Brussels sprouts are dry before cooking to promote even browning.
- Fresh thyme can be substituted with dried thyme if unavailable, but reduce the quantity to about 1/2 teaspoon.
- This dish pairs well with roasted meats or can be served as a vegetarian main with grains.
- Toast the walnuts carefully to avoid burning and bitterness.
