Cruciferous vegetables (including cabbage, Brussels sprouts, broccoli, kale, and others) are packed with fiber and vitamins such as folate, C, E, and K. They are also rich in phytonutrients believed to reduce the risk of cancer.
This week’s recipe for Brussels sprouts with cranberries and pistachios is as delicious as it is healthy. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Food is a passion. Food is love”
– Hector Elizondo.
Brussels Sprouts with Cranberries and Pistachios
KCTS 9 Cooks, Paula Nemzek (2016)
- 1¼ pounds Brussels sprouts
- 2 Tbsp extra virgin olive oil, divided
- ½ red onion, quartered and cut into slices
- ½ cup dried cranberries
- ⅓ cup grated (not shredded) Parmesan cheese
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ½ cup shelled pistachios (salted, dry-roasted, shelled pistachios are fine)
- Trim bottoms of Brussels sprouts and cut each one vertically into thin slices. The centers will be cross-sections, and some of the leaves will fall away; the mix is fine. (*Note:* A food processor with the slicing blade can be used, though not all sprouts will be cut into cross-section)
- Heat 1½ Tbsp olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and starting to caramelize, about 4–5 minutes.
- Add remaining olive oil to the skillet, then add the prepared Brussels sprouts and cranberries. Cook, stirring occasionally, until Brussels sprouts are tender but still bright green, about 5–6 minutes. Sample to test if done.
- Evenly sprinkle Parmesan cheese over mixture and season with salt and pepper. Stir in most of pistachios, reserving a few for garnish. Transfer to a serving dish and serve warm.
This is a good side dish for Thanksgiving dinner. It can be readily tweaked—add sliced celery, apples or pears; substitute almonds, pecans or walnuts for the pistachios; substitute golden raisins or chopped Medjool dates for the cranberries; substitute Manchego cheese for the Parmesan cheese.