As a kid, Brussels Sprouts always tasted bitter and mushy so I unfortunately developed an aversion to them, until recently when a friend introduced me to her way of making them, fresh and delicious. I lightened the recipe a bit to fit into my clean-eating lifestyle, and now they are a weekly, if not daily staple. They are delicious hot, and the left overs are even tasty cold. Here’s to your good health!
What’s in it…
What to do…
Rinse and quarter the Brussels Sprouts. In a large skillet, spray with non-stick cooking spray or apply a small amount of olive oil with a paper towel, just until the pan looks moistened. On high heat, brown sprouts until you see a slight sear. Add the chicken broth and cover immediately. Turn down the heat and simmer for four minutes, until the sprouts turn a beautiful bright green, a bit al dente! Add the cranberries and almonds last so they maintain their texture, and give it a quick toss to warm through. Serve and enjoy!
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