Recipes Brussels Sprouts with Cranberries 5.0 (393) 2 Reviews Because brussels sprouts are slightly bitter, Michel Nischan likes to pair them with something sweet: dried cranberries that have been plumped in off-dry Riesling. "I don't like to overdress vegetables," he explains. "It takes just one counterpoint to bring the sprouts to a place where people say, 'This is really good.'" More Brussels Sprout Recipes By Michel Nischan Michel Nischan A leader in the local, organic, and sustainable food movement, Michel Nischan is a four-time James Beard Award-winning chef, author, and humanitarian. He co-founded the non-profit food equity organization Wholesome Wave which advocates for access to affordable healthy foods for underserved urban and rural communities. Food & Wine's Editorial Guidelines Updated on December 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Hugh Stewart Total Time: 30 mins Yield: 10 Ingredients 1 cup dried cranberries 2 cups off-dry Riesling 3 tablespoons grapeseed or vegetable oil 2 large shallots, finely chopped 2 1/2 pounds brussels sprouts, trimmed and halved lengthwise 1 1/4 cups water Salt and freshly ground pepper 3 tablespoons unsalted butter Directions In a microwave-safe bowl, heat the cranberries in the wine at high power for 2 minutes. Let stand until the cranberries are slightly plumped, about 10 minutes. Drain the cranberries and discard the liquid. In a large skillet, heat the oil. Add the shallots and cook over low heat until softened, about 2 minutes. Add the brussels sprouts and cook over moderately high heat until bright green, about 2 minutes. Add the water and drained cranberries and season with salt and pepper. Cover and cook over moderate heat until the brussels sprouts are tender, about 12 minutes. Uncover and continue cooking until the liquid has evaporated, about 2 minutes. Add the butter and toss to coat. Serve right away. Make Ahead The brussels sprouts can be prepared up to 4 hours ahead and reheated gently in a skillet. Rate it Print