Brussels Sprouts Salad
  • 5 lbs. Brussels sprouts
  • 1 pinch salt
  • ½ tsp. pepper
  • 2 cloves garlic, finely chopped
  • ¼ onion, finely chopped
  • Princess Heritage® Stainless Steel Classic 4-Qt. Casserole

Place Brussels sprouts in a Casserole and cover with water. Boil with salt and a clove of garlic until they are half done. Drain in a colander and add ice to stop them from cooking.

Heat oil on a skillet, sauté garlic and onion until brown. Add Brussels sprouts and sauté for 5 minutes. Drizzle with cranberry vinaigrette.  

Cranberry Vinaigrette:

  • 1 cup cranberries
  • 2 tsp. honey
  • ½ cup of olive oil
  • ¼ apple cider vinegar
  • ¼ red wine
  • Salt and pepper to taste

Cook cranberries in water until soft. Drain and blend with red wine and honey. Place in a bowl and add olive oil and vinegar. Season to taste, stir and leave in refrigerator for one hour before serving.

Brussels Sprouts Salad


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