Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries

Serves: 6
Extra virgin olive oil
12 ounces baby portabella mushrooms, cleaned, trimmed and sliced
1-1/2 pounds Brussels sprouts, trimmed and halved
1 large red onion, halved and sliced
1 teaspoon garlic powder
½ teaspoon cardamom
½ teaspoon cinnamon
1 to 2 teaspoons fresh lemon juice
½ cup dried cranberries
1/3 cup roughly chopped hazelnuts

In a large cast iron skillet, heat 1 tablespoon extra virgin olive oil on medium high heat until shimmering but not smoking. Add mushrooms. Cook, tossing regularly, until browned (about 5 minutes). Season with salt, and transfer the mushrooms to a plate until later.

Return skillet to the stove-top. Add ¼ cup extra virgin olive oil and heat on medium high. Add Brussels sprouts and onions (If you have to, do this in batches, don’t crowd the pan.) Season with the garlic powder, cardamom and cinnamon. Cook, turning occasionally, until the sprouts are crisp and golden brown (even charred in some spots). Onions will cook down and caramelize. Season generously with salt.

Return the mushrooms to the pan to warm up (a couple minutes longer). Turn heat off. Add lemon juice and toss. Taste and adjust seasoning to your liking. Add a finishing drizzle of extra virgin olive oil. Toss in the cranberries and hazelnuts.

Transfer to a serving platter and serve.


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