Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne

Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne

Embrace the flavors of Thanksgiving with our festive penne recipe. It’s great as a Thanksgiving side or as the star of the show in a weekday dinner or lunch.

Print

Brussels Sprouts, Dried Cranberries, Caramelized Onion & Sage Penne

Prep Time 45 minutes

Servings 4 Servings

Ingredients

• 2 Tbsp. vegetable oil divided
• 4 cups/1 lb. sliced onion
• 2 Tbsp. sliced sage leaves
• ¼ cup/½ oz. dried cranberries preferably no sugar added
• 4 oz. penne
• 2 cups/9 oz. Brussels sprouts halved

Instructions

1. Heat a large sauté pan over medium heat. Add 1 TBSP of the oil and all of the onions. Sprinkle with salt.
2. Slowly cook, stirring from time to time until golden (about 30 minutes). Stir in the sage leaves and cranberries.
3. While the onions are caramelizing, bring a large pot of salted water to a boil. Cook the penne according to package directions. Drain and reserve.
4. Also while the onions are cooking, bring a small saucepan of salted water to a boil and cook the Brussels sprouts until just softened (about 5 minutes). Drain.
5. Remove the onion mixture from the pan to a bowl. Heat the same pan over medium high heat. Add the remaining 1 TBSP oil and sauté the Brussels sprouts until browned (about 3 minutes). Stir in the penne and the onion mixture.
6. Adjust seasoning to taste with salt and pepper.

Recipe Notes

An exclusive SharethePasta.org recipe.