Sautéed Brussels sprouts are a fantastic holiday or everyday side dish. This version with dried cherries and almonds wins with the sweet-savory flavors.
If you’re here for a some last-minute healthy Thanksgiving recipe ideas, you’re in the right place! Be sure to check out My Best Thanksgiving Recipe & Cooking Tips, which includes everything from making the perfect gravy to a roasted turkey recipe that has been my go-to for years to a slow cooker apple cider that will keep your guests happy while the feast is cooking.
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.
- 1 pound Brussels Sprouts
- 2 teaspoons Olive Oil, Divided
- ½ Medium Yellow Onion, Chopped
- ¾ teaspoons Dried Thyme
- ½ teaspoon Grated Nutmeg
- ½ teaspoon Ground Pepper
- ¼ teaspoon Salt, Or To Taste
- ½ cup Sliced Almonds, Toasted
- ½ cup Dried Cherries