Cranberry-Walnut Brussels Sprouts


Cranberry-Walnut Brussels Sprouts Recipe

Cranberry-Walnut Brussels Sprouts Recipe photo by Taste of Home

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Brussels sprouts are one food that picky eaters often resist. This recipe will change their mind. You can also add garlic and dried fruits. —Jennifer Armellino, Lake Oswego, Oregon

Prep/Total Time: 20 min.

4 servings

Prep/Total Time: 20 min.

4 servings

  • 1/4 cup olive oil
  • 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
  • 1/2 cup dried cranberries
  • 2 tablespoons water
  • 1/3 cup chopped walnuts
  • 2 tablespoons balsamic vinegar

3/4 cup: 281 calories, 20g fat (3g saturated fat), 0 cholesterol, 26mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.

  1. In a large skillet, heat oil over medium heat. Place Brussels sprouts in pan, cut side down; cook 4-5 minutes or until bottoms are browned.
  2. Add cranberries and water; cook, covered, 1-2 minutes or until Brussels sprouts are crisp-tender. Stir in walnuts; cook and stir until water is evaporated. Stir in vinegar. Yield: 4 servings.

Originally published as Cranberry-Walnut Brussels Sprouts in Taste of Home December 2014, p25

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