Brussels Sprouts With Walnuts and Cranberry

There are some foods that will never NOT remind us of when we were kids, refusing to eat our vegetables.  Brussels Sprouts must be close to number one on that list, but I PROMISE you, these Brussels are going to be the first thing that you clean from your plate. They’re delicious: sweet, salty and ever-so-slightly bitter in the best, green veggie way possible, and the texture is incredible: crispy charred leaves on the outside, but perfectly fork-tender inside. The walnuts add crunch at first, and then follow with a distinctly nutty creaminess, and the dried cranberries add the perfect burst of chewy sweetness.

These are easy to make, take less than 30 minutes to cook, and come out perfect and delicious every time. They go great with roast chicken or pork, but would compliment plenty of dishes. Here’s how they’re made:


1 16-oz bag of Brussels sprouts, stems cut off, Brussels cut into quarters
1/4 cup each of chopped raw walnuts and dried cranberries (a/k/a ‘craisins’)
3-4 tbsp light brown sugar (unpacked), depending on desired level of sweetness)
3 tbsp extra virgin olive oil
A few dashes each of salt and pepper


Preheat the oven to 375 degrees Fahrenheit, or about 180 degrees Celsius.

Combine all ingredients in a bowl and stir to combine. Transfer to baking dish sprayed with non-stick spray or lined with tin foil.

Bake in the preheated oven for 20-22 minutes. Bump the temp to broil, and cook for another 2-3 minutes, until the Brussels are crispy and dark on the top.

Serve hot.


Yield: 3 side-dish portions
Serving size: 1 side-dish portion
Calorie count: approx. 250 calories per serving
Dietary Info: Gluten Free, Vegan, Vegetarian.


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