Brussels Sprouts With Cashew Nuts - Rice -Cranberry Sauce and Turkey Sausage

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 2 servings:

12 brussels sprouts, outer leaves removed, cut into halves

1/2 cup raw cashew nuts, soaked overnight, cut into small bits

Glaze for brussels sprouts:

2 Tablespoons balsamic vinegar

1 tablespoons grapeseed oil (or olive oil)

2 Tablespoons maple syrup

1 teaspoon cane sugar

1/2 teaspoon salt

1/2 teaspoon pepper

Also needed:

1 tablespoons grapeseed oil (or olive oil) - this gets used to fry the brussels sprouts in

1 tablespoon grapeseed oil (or olive oil) - this gets used to fry the cashew nuts in

2 ounces turkey sausage, cut into thin pieces

1 cup cooked rice

Optional but a good addition is to serve with our homemade Cranberry Sauce.

Directions

1. Cook a pot of rice, we use a rice cooker. For 2 servings you will only need one cup of cooked rice, but if you cook extra you can refrigerate for another time. The rice will be cooking while you are preparing the rest of the dish. Once it is ready, just set aside.

2. Prepare the brussels sprouts by cleaning off the outer leaves then cut each one in half.

3. Cut the soaked cashews into small bits. They will be very soft from soaking and easy to cut.

4. In a small container, stir together the balsamic vinegar, maple syrup, cane sugar, salt and pepper. This is the sauce that will be used later to saute with brussels sprouts when at the frying stage. Set aside until needed.

5. Put about 2-inches of water into deep larger frying pan. Bring to a boil. Drop in the prepared brussels sprouts. Cover with a lid and cook 5 minutes to tenderize the brussels sprouts. Set a timer.

6. Once the timer goes off, drain the brussels sprouts in a colander.

7. Put 2 tablespoons of oil into the frying pan and have the heat on medium. Place each of the brussels sprouts into the pan with the cut side down. Let cook for about 5 minutes on the one side. Watch your heat is not too hot as you don't want to get them too dark in color. Flip over to brown the second side.

8. Meanwhile put one tablespoon oil in a second small frying pan. Add the cashews and fry them on low heat to a golden brown color.

9. Place the thin slices turkey sausage into a third frying pan on low heat.

10. Have the cooked rice nearby, ready to add to the dish.

11. Once the nuts and sausage are ready, add the glaze to the brussels sprouts. Watch your heat. Keep very low and if necessary shut the heat off after just a couple of minutes so you don't make the sauce too black.

12. Working quickly now, add the rice to the nuts and stir together. You just need to heat for a couple minutes as everything is cooked.

13. Dish out, serve right away. Add some cranberry sauce to the dish.

ENJOY!

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