by the Happy Pear
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Serves: 4 people
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- Clean and quarter the Brussels sprouts. In a large non-stick pan, heat 2 tablespoons of oil over high heat. When hot, add the sprouts and ¼ teaspoon salt, reduce the heat to medium and cook for 3 to 4 minutes, until they start to brown, stirring occasionally.
- Add the vegetable stock and a pinch of pepper and cover with a tight lid for 3 to 5 minutes to cook the sprouts a little faster. Add more water if they begin to stick.
- Chop the cooked chestnuts and add to the sprouts, cook for 2 minutes. Add the cranberry sauce, mix well, continue cooking for 1 to 2 minutes, add the remaining salt and serve immediately.