2 1/2 tablespoons olive oil 1/2 small white onion, diced 1 pound brussels sprouts, ends trimmed and halved 4 sprigs fresh thyme 2 1/2 tablespoons dijon mustard 1/4 cup dry white wine salt and pepper, to taste 1-2 tablespoons slivered almonds 1-2 tablespoons dried cranberries
1. Heat a pan over medium heat and add olive oil. Once hot, cook the onions until translucent. Saute the brussels sprouts until almost tender. 2. Add the thyme, mustard, wine, salt, and pepper. Cook for another 2 minutes or so. Toss in the almonds and cranberries and cook for another couple minutes. Brussels sprouts should be cooked through and a fork can easily pass through. Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/vegan-thanksgiving-feast-part-one....