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Tandoori-Spiced Brussels Sprouts with Cranberries

The unique blend of curry and cranberry are combined in this dish to give Brussels sprouts worldly flavors.


2 Tbsp. olive oil

1 cup Ready-Set-Serve Diced Red Onions

2 tsp. curry paste

1 Serrano chile pepper, sliced

24 Ready-Set-Serve Brussels Sprouts, coarsely chopped

2/3 cup fresh cranberries

Salt and pepper to taste


Heat oil in a large skillet. Cook onions in oil until translucent. Stir in curry paste and Serrano; cook two more minutes. Add Brussels sprouts and cranberries; continue cooking until both have softened and are cooked through but not soggy.

Season with salt and pepper and serve.