Sautéed Brussel Sprouts with Cranberries + Walnuts

This Thanksgiving is certainly different than most we've ever celebrated. Regardless of if you'll be with loved ones or will be eating solo, honoring and respecting good health is part of our spiritual growth on this planet. 

​Seasonal harvest foods are here to bring us some health and hearth into our home during the cooler months.

And for this Thanksgiving, my hopes are to inspire people to eat nutritious food cooked in a simple way, and to appreciate everything that we have/had. 

I made this recipe recently during my live Vegan Cooking 101 Demo with Guided Fitness. In that cooking class, I chose healthier versions of some seasonal favorites by cooking and prepping some of the most common holiday side dishes differently. In that class, I also demonstrated cauliflower mashed potatoes and Sweet Potato Orange + Leek Side Dish.  

The holidays can still be enjoyable for those who have gluten/dairy issues or food allergies through whole food and dairy-free recipes. 

"Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow."
— Melody Beattie

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Wherever you are in your life, I hope you have a wonderful Thanksgiving and holiday season. Our spirits are being pushed and forced to expand, let go, move on, ascend and most of all - find gratitude. 

From me to you, I hope the world can enjoy a moment of peace and gratitude on this holiday. Stay well. 

“For my part, I am almost contented just now, and very thankful. Gratitude is a divine emotion: it fills the heart, but not to bursting; it warms it, but not to fever.”
— Charlotte Bronte

Sautéed Brussel Sprouts with Cranberries + Walnuts
Cook Time: 15 minutes
Serves 4

Ingredients: 
1.5 lbs of Brussel sprouts, halved
1/4 cup olive oil
1/2 orange, (2-3 tbsp of orange juice, or water)
1 cup dried cranberries
1 cup walnuts 
2-3 tbsp balsamic vinegar
salt + pepper to taste

 Cut the base off the Brussel sprouts and slice them in half the long way. In a large skillet, heat up the olive oil over medium heat. Place the Brussel sprouts cut-side-down into the pan. Let the sprouts cook for about 5-6 minutes on medium-low heat, or until slightly brown around the edges. 

Add the cranberries, orange juice (or water), a pinch of salt and mix until well combined.  Cover the pan with a lid and cook for 2 minutes or until the liquid is mostly absorbed. Remove the lid and add the walnuts, sautéing for another 1-2 minutes, or until the nuts slightly soften. Once the Brussels are done or to your desired texture (should be slightly crispy still),  turn off the heat and add the balsamic vinegar and mix until well coated. Salt and pepper to taste. Serve warm! 

Recipe adapted from Taste of Home

Let's Connect! Enjoy my other holiday-inspired recipes below! 

Vegan Pumpkin Cookie Tart Squares

Vegan Pumpkin Curry Soup

Homemade Slow Cooker Apple Cider - Two Ways!

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