Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine NutsSautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts
Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts
Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts
Tasty Tip: Add some streaky bacon to bring an extra layer of flavour to the Brussels sprouts.
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Recipe - Greystones - Daly's
Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts
Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
80 g Butter melted
50 g Dried Cranberries
2 tbsp Olive Oil
1 pinch Pepper
1 pinch Salt
50 g Sourdough Bread or similar day-old bread, cut into 2cm pieces
50 g Sultanas
500 g SuperValu Brussels Sprouts trimmed and halved lengthways
1 tbsp SuperValu Fresh Thyme
50 g SuperValu Pine Nuts
Directions
  1. Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
  2. Meanwhile, heat the olive oil and half of the butter in a very large, heavy, non-stick frying pan set over a low heat. Add the bread, pine nuts and thyme and cook for 1 or 2 minutes, shaking the pan frequently to colour and caramelise the bread and pine nuts. Season with salt and pepper. Remove the mixture from the pan to a small bowl and add the sultanas and dried cranberries.
  3. Return the pan to a high heat and add the Brussels sprouts. Fry for 3 to 5 minutes, until slightly coloured. Season with salt and pepper and add the remaining butter. Stir in the bread mixture and briefly toss to combine.
  4. Transfer the Brussels sprouts to a platter and serve immediately.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
80 g Butter melted
SuperValu Irish Creamery Butter (454 g)
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
50 g Dried Cranberries
SuperValu Cranberries (200 g)
SuperValu Cranberries (200 g)
€3.50€17.50/kg
2 tbsp Olive Oil
SuperValu Extra Virgin Olive Oil (250 ml)
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
1 pinch Pepper
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
1 pinch Salt
SuperValu Table Salt   (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
50 g Sourdough Bread or similar day-old bread, cut into 2cm pieces
Pat The Baker Sourdough Classic White (700 g)
Pat The Baker Sourdough Classic White (700 g)
€2.49€3.56/kg
50 g Sultanas
SuperValu Sultanas (375 g)
SuperValu Sultanas (375 g)
€2.09€5.57/kg
500 g SuperValu Brussels Sprouts trimmed and halved lengthways
SuperValu Brussel Sprouts (500 g)
SuperValu Brussel Sprouts (500 g)
Only 49c
€0.49€0.98/kg
1 tbsp SuperValu Fresh Thyme
SuperValu Fresh Thyme (20 g)
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
50 g SuperValu Pine Nuts
SuperValu Pine Nuts (200 g)
SuperValu Pine Nuts (200 g)
€4.99€24.95/kg

Recipe

  1. Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
  2. Meanwhile, heat the olive oil and half of the butter in a very large, heavy, non-stick frying pan set over a low heat. Add the bread, pine nuts and thyme and cook for 1 or 2 minutes, shaking the pan frequently to colour and caramelise the bread and pine nuts. Season with salt and pepper. Remove the mixture from the pan to a small bowl and add the sultanas and dried cranberries.
  3. Return the pan to a high heat and add the Brussels sprouts. Fry for 3 to 5 minutes, until slightly coloured. Season with salt and pepper and add the remaining butter. Stir in the bread mixture and briefly toss to combine.
  4. Transfer the Brussels sprouts to a platter and serve immediately.