Brussel sprouts have become one of my favorite veggies over the years. They provide such a wonderful texture and their flavor lends themselves to many different flavor profiles. Joining the brussel sprouts with some cranberries and onions provides a tasty sweetness and the toasted pecans add a satisfying smoky crunch.
This recipe can be made as a side dish which is a great addition to many meals and also for potlucks. Due to the wonderful combination of ingredients, this dish can also be the entire meal (just made this for my dinner tonight!). Adding quinoa can be a great way to make the meal more substantial and provide some healthy whole grains, fiber and plant-based protein.
- 2 cups shredded brussel sprouts
- 1 cup cooked quinoa
- 1/2 cup diced yellow or white onion
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1/2 tablespoon coconut oil
- salt and pepper to taste
- Toast pecans in a skillet over medium heat, tossing frequently and removing from the heat as soon as they become fragrant.
- Heat the coconut oil in a larger skillet and the sauté onions for 1-2 minutes.
- Prepare the brussel sprouts by removing the outer leaves and stem, cutting each one in half. Add them to a food processor and pulse 5-6 times until shredded.
- Add to the skillet with the onions and cook over medium heat for about 5-6 minutes or until the edges start to brown and caramelize.
- Add the cranberries and cover with a lid, lowering the heat and cook until the cranberries are tender.
- Add the cooked quinoa, toasted pecans and season with salt and pepper to taste.
- Serve right hot or cold.