Olive Oil Fried Brussels Sprouts with Mushrooms and Cranberries

Ingredients

• Private Reserve Greekextra virgin olive oil
• oz baby portabello mushrooms, cleaned, trimmed and slice d
• Salt
• lb Brussels sprouts, trimmed and halved
• large red onion, halved and slice d
• tsp garlic powder
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• to2 tsp fresh lemon juice
• 1/2 cup dried cranberries
• 1/3 cup roughly chopped hazelnuts

Instructions

1. In a large cast iron skillet like this one , heat 1 tbsp extra virgin olive oil on medium high until shimmering but not smoking. Add mushrooms. Cook, tossing regularly, until browned (about 5 minutes). Season with salt, and transfer the mushrooms to a plate until later.
2. Return skillet to stove top. Add 1/4 cup extra virgin olive oil and heat on medium high. Add Brussels sprouts and onions (if you have to, do this in batches, don’t crowd the pan). Season with garlic powder, cardamom and cinnamon. Cook, turning occasionally, until the sprouts are crisp and golden brown (even charred in some spots). Onions will cook down and caramelize. Season generously with salt.
3. Return the mushrooms to the pan to warm up (a couple minutes longer).
4. Turn heat off. Add lemon juice and toss. Taste and adjust seasoning to your liking. Add a finishing drizzle of extra virgin olive oil . Toss in the cranberries and hazelnuts.
5. Transfer to a serving platter. Enjoy!

Tips

I hear the woody stalks of Brussels sprouts make a great dog chew toy! That tidbit aside, here are a few tips you might find helpful… 1- When buying Brussels sprouts, look for healthy-sized ones. You’re looking for Brussels sprouts to be at least the size of a quarter, smaller is considered underdeveloped. 2- Look for tight heads with no brown spouts or wilted leaves. 3- Brussels sprouts only last 4-5 days in the fridge, so buy them when you are ready to use.