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Tandoori-Spiced Brussels Sprouts with Cranberries
The unique blend of curry and cranberry are combined in this dish to give Brussels sprouts worldly flavors.
Ingredients:
2 Tbsp. olive oil
1 cup Ready-Set-Serve Diced Red Onions
2 tsp. curry paste
1 Serrano chile pepper, sliced
24 Ready-Set-Serve Brussels Sprouts, coarsely chopped
2/3 cup fresh cranberries
Salt and pepper to taste
Instructions:
Heat oil in a large skillet. Cook onions in oil until translucent. Stir in curry paste and Serrano; cook two more minutes. Add Brussels sprouts and cranberries; continue cooking until both have softened and are cooked through but not soggy.
Season with salt and pepper and serve.
Meal Type:
Fall
Winter
Gluten Free
Sides
Vegan
Vegetarian