Brussel sprouts have really spread their wings and sprouted the past few years! Close your eyes and imagine the first time you were ever served brussel sprouts, and then throw that memory out the window! They were most likely served steamed and mushy and you had to slurp them down. If you had a better first memory of brussel sprouts, then hold onto and cherish that memory (or if you like mushy sprouts, then hold onto that). Tossing brussel sprouts with olive oil and garlic and sautéing them until crispy and caramelized is dream making material.
I love to just chop up some brussel sprouts, sautée them with olive oil and an unhealthy amount of garlic and call it good, but the addition of the hazelnuts and cranberries to this dish help the sprouts sing. Don’t worry, the garlic is still there my fiends. Brussel sprouts act as though they are tough little sponges when you are sautéing them, so if you feel like you are using a ridiculous amount of olive oil, you are, but it is SO worth it in the end. Sometimes I use butter infused olive oil and it’s my own little happy version of movie theater butter sprouts. By golly, you could just take them to the movies with you.
The addition of cranberries also helps you get the cranberry aspect of Thanksgiving on the table. Because, how many people reeeallly eat and/or enjoy the jiggly log of cranberry gel starring them down as come up to it in the family-made buffet line? If you are someone who enjoys it, then by all means keep the tradition going! For those of us not so much on the jelly cranberry bus, toss some dried cranberries into your crispy brussel sprouts and call it good. I know that hazelnuts can be a bit pricey or harder to find, but their nutty, buttery flavor is priceless. They can be subbed out for almonds or pecans as well! Maybe even a cashew? It’s Thanksgiving, you can eat whatever you want.
Caramelized Brussel Sprouts with Cranberries and Hazelnuts
- 2 pounds brussel sprouts, cut into forths
- 1/2 cup olive oil, plus more as needed
- 1 cup coarsely chopped hazelnuts, skins removed
- 1 cup dried cranberries
- 3 Tablespoons chopped garlic
- Salt and pepper
- Heat the olive oil in a large skillet over medium heat.
- Add in the brussel sprouts and garlic and let caramelize. Without the garlic burning, let the brussel sprouts get nice and crispy on the sides, about 8-10 minutes. If needed, lower the heat and let the brussel sprouts get cooked through. Season with salt and pepper.
- Toss in the cranberries and hazelnuts and sauté for a few minutes longer until the hazelnuts and cranberries are heated through. Serve and enjoy!