Nov 20

Nov 20 crispy brussels sprouts and cranberry sauce

if you're doing a holiday meal for a small group, or even just yourself, a great way to save yourself lots of time and energy is to order a pre-made loaf or frozen meal like this Veestro Turk'y Scaloppini dinner and dress it up with some of your own favorite sides and sauces. this meal came with some green beans and sweet potato mash on the side, but thanksgiving meals, in my opinion, are all about the sides. so i made a couple of my favorites--crispy brussels sprouts and cranberry sauce, to go along with it. the best part about these two is that they both take no more than 15 minutes to make and they make the perfect complement to any holiday meal.

  
    Servings
    Prep Time
    Cook Time
    Total Time
  

    2
    5 mins.
    14 mins.
    19 mins.
  

ingredients:

for the brussels sprouts:

2 cups of fresh brussels sprouts
avocado oil spray (or other spray)
1/8 tsp himalayan pink salt
1/8 tsp freshly ground black peppercorns

for the cranberry sauce:

1 cup fresh organic cranberries
1/4 cup water
1/4 cup organic cane sugar
zest of 1 lemon

directions:

for the brussels sprouts:

peel the outer leaves (just the first one or two) off the brussels sprouts, then rinse well with water and pat dry (the dryer they are, the crispier they will be).
cut the bottoms off the brussels sprouts, then cut in half.
spray the brussels sprouts with a light mist of oil, then season with salt and pepper.
place brussels sprouts into a parchment lined air fryer at 400 degrees for 14 minutes. if you don't have an air fryer, line a baking sheet with parchment paper and roast brussels sprouts in the oven at 400 degrees for about 15 minutes, or until charred and crispy.

for the cranberry sauce: