Vegan Potato Salad
Brussels Sprout Skillet with Sweet Potatoes and Cranberries
The cold season brings seasonal ingredients that we can transform into delicious dishes. Brussels sprouts and sweet potatoes are not only incredibly healthy but also incredibly tasty when prepared correctly. In this recipe, we combine the slight bitterness of Brussels sprouts with the sweetness of sweet potatoes and the fruity cranberries – a winter delight full of flavors and nutrients.
Why This Recipe is Perfect for Winter
Brussels sprouts contain many vitamins and minerals, including vitamins C, K, and fiber, which support the immune system during the cold season. Sweet potatoes provide healthy carbohydrates and a pleasant sweetness, while cranberries add a fruity acidity and extra antioxidants to the dish. A few walnuts add a bit of crunch and healthy fats that round out the dish.
Ingredients
- 300 grams Brussels sprouts
- 1 large sweet potato
- 1 small red onion
- 50 grams cranberries (dried or fresh)
- 1 handful walnuts
- 1 tablespoon maple syrup
- 2 tablespoon olive oils
- 1 pinch cinnamon (optional)
- Fresh thyme or rosemary (as desired)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Clean the Brussels sprouts and cut them in half. Peel the sweet potato and cut it into bite-sized cubes. Both ingredients are the foundation of the dish, bringing a lovely combination of bitter and sweet flavors.
- Slice the red onion into thin rings. Heat 1 tablespoon of olive oil in a large skillet and sauté the onion over medium heat until translucent. Briefly toast the walnuts in the same pan to develop a light roasted flavor. Remove the onions and walnuts from the pan and set them aside.
- Add another tablespoon of olive oil to the pan and sauté the Brussels sprouts over medium to high heat until lightly browned. Add the sweet potato cubes and mix everything well. Sauté both vegetables for about 10–12 minutes until they are soft and golden brown.
- Add the cranberries to the pan and gently fold them in. Drizzle a tablespoon of maple syrup over the mixture to intensify the flavors. Season with salt and pepper, and if desired, add a pinch of cinnamon to enhance the winter aroma.
- Return the sautéed onions and walnuts to the pan and heat briefly. Sprinkle with fresh thyme or rosemary and remove the skillet from the heat. Adjust seasoning with salt and pepper to taste if needed.
- Serve the Brussels sprout skillet on plates immediately. The combination of the slight bitterness of the Brussels sprouts, the sweetness of the sweet potatoes, and the fruity cranberries creates a harmonious taste experience that perfectly suits the cold season.
Notes
Tip for Variation
If you want to use fresh cranberries, add them to the pan a bit earlier and let them cook down slightly to soften and release their natural acidity. Pecan nuts also pair excellently with this dish instead of walnuts.
Conclusion
This Brussels sprout skillet with sweet potatoes and cranberries is a simple yet effective way to enjoy the winter vegetable variety. The dish is not only nutrient-rich and healthy but also brings a delicious, wintry flavor to the table that makes every meal special.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
