Sautéed Brussels sprouts are a fantastic holiday or everyday side dish. This version with dried cherries and almonds wins with the sweet-savory flavors.
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If you’re a sautéed Brussels sprouts fan like I am, you’re going to love this recipe with dried cherries and almonds! Plus, I have 4 other mix-in options for you!
In my recent post for The Pioneer Woman, I give the details on making this dried cherry and almond version. Not a fan of fruit with your Brussels sprouts? No problem! The post also includes four other mix-in ideas and you’re bound to find one that suits your fancy.
Each of the five sautéed Brussels sprouts recipes follows almost exactly the same format – thinly slice the Brussels sprouts, sauté them with a little olive oil and some aromatics (onions, shallots, garlic) and herbs, then stir in the mix-ins. Amidst all of the heavy holiday food, this healthy side dish will help to lighten things up.
Head to The Pioneer Woman for the full recipe and 4 other sautéed Brussels sprouts ideas.
Sautéed Brussels Sprouts: 5 Ways
Sautéed Brussels sprouts are a fantastic holiday or everyday side dish. Enjoy this version with dried cherries and almonds, or try one of the other 4 options.
- 1 pound Brussels Sprouts
- 2 teaspoons Olive Oil, Divided
- 1/2 Medium Yellow Onion, Chopped
- 3/4 teaspoons Dried Thyme
- 1/2 teaspoon Grated Nutmeg
- 1/2 teaspoon Ground Pepper
- 1/4 teaspoon Salt, Or To Taste
- 1/2 cup Sliced Almonds, Toasted
- 1/2 cup Dried Cherries