This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are really quite versatile."
-Yotam Ottolenghi, Chef
I call these "holiday" brussels sprouts, but they can be for any time of the year. It is just that the cranberries make them so festive, and the rich savory flavor of the ham combined with the sweetness of the cranberries makes a great complement to the slight bitterness of the sprouts. Serve this with a savory pork dish or roasted chicken breast.
Fresh cranberries are harvested in the fall, beginning in September and reaching the market in early October. They are quite tart and are usually mixed with sweeter fruits or sugar before cooking. This makes for a wonderful balance in chutneys, sauces, stuffings and such.
Look for cranberries packaged in plastic, as they keep well when refrigerated and tightly sealed. Fresh berries should not be wrinkled or soft. Because the ripe berries have a little air inside, you will know they are fresh if they bounce. Don't buy them if they are the least bit soft. If you are going to keep them for more than a few weeks go on and put them in the freezer in a zipper bag.
Frozen cranberries make a reasonably good substitute for fresh and you shouldn't hesitate to use them. Thaw them in the fridge in a strainer over a bowl so that any excess water will drain away.
My Shiitaki and Cranberry Stuffed Pork Loin recipe calls for dried cranberries. Be careful because most dried cranberries have been sweetened with sugar -- usually a fair amount. A third of a cup of dried cranberries is 120 calories where a cup of fresh is only 45 calories. This means that the 1/3 cup of dried fruit has about 4 teaspoons of sugar.
The added sweetness does change their character. They are usually as sweet as they are tart and you won't need to add as much sweetener to a chutney or stuffing when using dried cranberries. I like to use them because they add a chewy texture that fresh cranberries don't.
1/3 cup dried cranberries = 120 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 29g carbohydrates, 0mg sodium, 0mg cholesterol
1 cup fresh cranberries = 47 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 12g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe can be divisible by 2.
This recipe makes great leftovers hot or cold.
|1 1/2 ounces||good quality ham or prosciutto (finely diced)|
|2 tsp||olive oil (divided)|
|1 large||shallot (minced)|
|1/4 cup||dried sweetened cranberries (minced)|
|16 ounces||Brussels sprouts (quartered)|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Place the ham in a large skillet over medium high heat.
Cook, stirring frequently, for about 5 minutes.
Add one teaspoon of the olive oil and the shallot.
Cook for about 3 minutes. Stir frequently.
Add the cranberries, Brussels sprouts, salt, and pepper.
Toss well and place the skillet in the oven.
Roast for about 10 minutes.
Add the remaining one teaspoon olive oil and toss well.
Roast for another 10 to 15 minutes.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 101||Calories from Fat 31|
|% Daily Value|
|Total Fat 3g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 14g||6%|
|Dietary Fiber 4g||17%|
|Vitamin A 18%||Vitamin C 162%|
|Calcium 4%||Iron 10%|
|Vitamin K 202 mcg||Potassium 506 mg|
|Magnesium 30 mg|