¼cup/½ oz. dried cranberriespreferably no sugar added
4oz.penne
2cups/9 oz. Brussels sproutshalved
Instructions
Heat a large sauté pan over medium heat. Add 1 TBSP of the oil and all of the onions. Sprinkle with salt.
Slowly cook, stirring from time to time until golden (about 30 minutes). Stir in the sage leaves and cranberries.
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.
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.
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.