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See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article


Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Because Brussels sprouts are slightly bitter, chef Michel Nischan of Dressing Room in Westport, Connecticut, likes to pair them with something sweet: here he adds sweet-tart dried cranberries that have been plumped in an 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.'"
Total: 30 min
10 Servings


    • 1 cup dried cranberries
    • 2 cups off-dry Riesling
    • 3 tablespoons grapeseed or vegetable oil
    • 2 large shallots, finely chopped
    • 2½ pounds Brussels sprouts, trimmed and halved lengthwise
    • 1¼ cups water
    • Salt and freshly ground pepper
    • 3 tablespoons unsalted butter


1. In a microwave-safe bowl, heat the dried cranberries in the Riesling at high power for 2 minutes. Let stand until the cranberries are slightly plumped, about 10 minutes. Drain the soaked cranberries and discard the liquid.

2. In a large skillet, heat the grapeseed oil. Add the chopped 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; 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.
—Michel Nischan

    Make Ahead: The brussels sprouts can be prepared up to 4 hours ahead. Reheat gently in a skillet.


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