The Goddess has come to the conclusion that autumn is her favorite time of the year, certainly from a culinary standpoint. You know, the things that are just so delicious—apples, pears, Brussels sprouts, winter squash are in abundance. Not to mention soups and stews. Yup! It is a great time of year to be cooking…and eating. Of course, in a few months, I’ll probably say that about winter, then spring and summer. I think it’s that change in weather. Sadly, here in Paradise, we don’t have the luxury of changing seasons. But, alas…I have my memories.
When my mother made this, she used cabbage and it usually graced our Thanksgiving table. But, I got to thinking, which I do from time to time. Not too frequently, you understand. Anyhooo, as I said, I got to thinking about this mixture, and I was planning to make a batch. But, when I bought a bag of shredded Brussels sprouts, which I intended to make a slaw with, this just sort of seemed like the thing to do. Perhaps my mother was whispering in my ear. When she made this, she used a mixture of cabbage, apples or pears, onions and caraway seeds; no dried fruit. She would fry some bacon, retain some of the bacon fat to fry everything up in and add the bacon just before serving. She usually served it as a side with a pork roast. Mmmmm…It’s another one of the really wonderful food memories I have…thank you.
This mixture has so many of those wonderful fall flavors, it screams autumn. You can change ’em up to whatever you’re feeling like. I’m giving you roughly the quantities I used, but feel free to adjust them to your liking. This goes together quickly, particularly if you use a bag of shredded Brussels sprouts. Then, you can have this on the table in under 10 minutes.
This is a terrific side on your Thanksgiving table, with all those autumn flavors, it a celebration. I omitted the bacon, in this case, but I used shredded parmesan cheese. We really liked the addition.
Sautéed Brussels Sprouts with Onion, Garlic, Apple and Cranberries
- 2 tablespoons olive oil or bacon fat (the bacon fat is better)
- 2 teaspoons whole caraway or cumin seeds (optional)
- 1 (12-ounce) bag shredded Brussels sprouts
- 8-12 cloves roasted garlic cloves, thinly sliced*
- 1 small red onion, thinly sliced from top to bottom
- 1/2 large apple, cut into julienned pieces
- 1 handful dried cranberries (diced dates or figs are good, too)
- 1/2 cup coarsely chopped toasted walnuts, hazelnuts or pecans (optional)
- Kosher salt
- Freshly ground black pepper
Heat a heavy skillet (cast iron is perfect), over medium-high heat. When hot, add the oil (or bacon fat) and caraway or cumin seed, if using. Sauté for 1 minute. Add the Brussels sprouts, onion, and roasted garlic cloves. Sauté, stirring occasionally, letting them brown a bit, about 3-4 minutes. Add the apples and cranberries; continue to cook, stirring a couple of times, for about 2-3 minutes. I like to have everything slightly crunchy, but if you like the veggies to be softer, cook them longer. It’s up to you. Season with salt and pepper, to taste. Toss the chopped nuts with the mixture and serve immediately. And that’s all there is to it!
NOTE: Fry 3-4 slices of bacon, until crisp. Drain all but 2 tablespoons of fat from the skillet and continue with the recipe. Add the crumbled bacon, when you add the nuts, if using. You may substitute a pear for the apple, if desired.
Sautéed Brussels Sprouts with Onion, Garlic, Apples and Cranberries Recipe©Marcia Lahens 2017. All rights reserved.
This is delicious as is. But, we like this with a drizzle of Apple Cider-Shallot and Mustard Vinaigrette or balsamic vinegar. If you want a slightly sweeter flavor, try a drizzle of maple syrup. This is a great side with pork roast and I also like this with some rice…think fried sprouts with rice; with the rice taking a back seat to the sprouts.
For a quick supper, The Goddess has been know to plop a couple of poached eggs on top of each serving and that’s supper! Anyway you choose to serve this, you’re going to enjoy it over and over. Options! Enjoy!