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.
Recipe - Ballaghaderreen - Duffy's
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
- 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.
- 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.
- 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.
- 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
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Chivers Cranberry Sauce (220 g)
€3.00€13.64/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€2.99€11.96/l
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Not Available
SuperValu Sultanas (375 g)
€2.09€5.57/kg
SuperValu Brussel Sprouts (500 g)
€1.69€3.38/kg
Funky Soul Thyme (16 g)
€0.65€40.63/kg
SuperValu Pine Nuts (200 g)
€4.99€24.95/kg
Directions
- 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.
- 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.
- 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.
- Transfer the Brussels sprouts to a platter and serve immediately.