Maple-Cranberry Brussels Sprouts

10/21/2014 | BY Mickey Trescott

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Looking for a simple, seasonal way to include some healthy greens as well as incorporate those delicious fresh cranberries that are popping up in stores around the country? This time of year, I buy a big container of fresh cranberries weekly and use them in everything–braised meat dishes, salad toppings, and added to stir-frys like this one. Besides being a good source of antioxidants, they add a wonderful tart kick, especially when used raw, or lightly cooked.

This is a great addition to a meat dish for a seasonal meal, or you could include it on your holiday menu. Crumbled bacon would give this dish a little bit of a fancy touch, or you could try substituting collards or kale if you don’t have sprouts.

If you are looking for more cranberry recipes, try my Citrus-Cranberry Relish, Apple-Cranberry Holiday Stuffing, or Cranberry-Braised Short Ribs!

 

5.0 from 1 reviews
Maple-Cranberry Brussels Sprouts
 
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Serves: 4
Ingredients
  • 2 lbs brussels sprouts, ends removed and halved
  • 2 tablespoons solid cooking fat (Bacon grease is particularly yummy here, but you could use coconut oil, tallow, lard, or duck fat)
  • 1 cup fresh cranberries, halved
  • ½ tablespoon maple syrup (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon lemon zest
  • Squeeze of lemon juice
Instructions
  1. Shred the brussels sprout halves into long strips; set aside.
  2. Heat the fat in the bottom of a skillet on medium-high heat. When the pan is hot and the fat has melted, add the brussels sprouts and cook for 5 minutes, stirring occasionally, until lightly browned.
  3. Add the cranberries, maple syrup, and sea salt to the pan and cook, stirring, for another three minutes, or until sprouts are just tender. Add the zest as well as a squeeze of lemon and serve warm.

 

About Mickey Trescott, MSc.

Mickey Trescott is a founder of Autoimmune Wellness, the host of The Autoimmune Wellness Podcast, and a co-creator and lead educator of AIP Certified Coach. She has been a leader in the Autoimmune Protocol (AIP) movement since its earliest days and has worked as a health coach since 2013. After recovering from a severe autoimmune health crisis following diagnoses of celiac disease and Hashimoto’s thyroiditis (and later psoriatic arthritis), Mickey began creating practical, accessible AIP resources to help others navigate autoimmune disease with clarity and confidence. She holds a Master’s degree in Human Nutrition and Functional Medicine and has contributed to the development and communication of AIP medical research. Mickey is the author of several best-selling books, including The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, The Nutrient-Dense Kitchen, and The New Autoimmune Protocol. You can find her sharing recipes and cooking demos on Instagram.

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