Brussels Sprouts with Walnuts and Dried Cranberries Recipe | Vegetarian Times Skip to main content

Brussels Sprouts with Walnuts and Dried Cranberries

Brussels sprouts top the charts for soluble fiber, with 2 grams per 1/2-cup serving. We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavor and antioxidant flavonoids.



Ingredient Line: 
2 tsp. olive oil
Ingredient Line: 
½ cup coarsely chopped walnuts
Ingredient Line: 
1½ lb. Brussels sprouts, trimmed and halved
Ingredient Line: 
2 medium shallots, halved and sliced (¼ cup)
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
¼ cup coarsely chopped dried cranberries
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1 Tbs. agave syrup
Ingredient Line: 
1 Tbs. walnut oil


1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.

2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.

3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.

Nutrition Information: 

5 g
Total Fat: 
11 g
Saturated Fat: 
1 g
19 g
0 mg
124 mg
5 g
9 g
Serves 6

Comments on this Recipe

Great tasting receipe!!! I lost this receipe in our move last year and finally had the idea to look for it via online since my husband keeps asking for it and many of my friends too!

Sounds absoltely delicious: love brusell sprouts and this recipe sounds like "the icing on the cake"

I made this recipe for our Easter dinner & my cousin, who had never touched Brussels before, enjoyed them so much, he had 3 helpings! Making it again today for our Christmas dinner.

I love this, I wish I had found this recipe for the holidays. Nobody in my house likes brussel sprouts, but I bet they would with this recipe. It turns down the cabbage taste and makes the sprouts slightly sweet. Mmm Mmm good!

We tried this recipe last night....very good! I used maple syrup instead of the agave and skipped the walnut oil. Even better the next day for lunch!

I didn't like brussel sprouts as a child but absolutely loved this recipe. I made some from my co workers and they loved it as well.

delicous and healthy

This is a Holiday staple in our home. Everyone says, " Make that cranberry and brussell sprout stuff. Its so good!", when I invite them to my home for a Holiday meal. It really is a 5 star dish.

This made a fantastic side to our Tofurkey roast we had for Thanksgiving dinner the year before last. Although we weren't impressed with the Tofurkey, we've enjoyed the Brussels sprouts many times since! It's got a nice balance of flavors and goes together in a flash!

Good and healthy, but I wouldn't add the cranberries until the end (with the walnut). They got all soggy when I simmered them with the brussel sprouts.

This recipe is absolutely delicious. I know I will use this over and over again.

This is really good, and pretty, too. Nice color for Christmas dish. I'm going to take it to a potluck supper--it's that good.

Just made this - it is DELICIOUS! If something thinks they hate brussel sprouts, think again!

Try orange-infused cranberries!

My colleague Chuck at work made these. One word-DELICIOUS!!!

I substituted honey for the agave and this turned out delicious! It was especially nice with some ground pepper. Yum.

I really did not care for this recipe. The flavors just didn't seem to go together and the brussels sprouts really stunk up the house when I sauteed them. We muscled down what we could for dinner then threw the rest out.

Substituting walnuts with farm fresh <a href="" rel="nofollow">Hawaii Macadamia Nuts</a> make all the difference in the world with this delicious recipe!

Yum.. as Aunt Joyce prepped for Thanksgiving

So tasty and easy! I make this all the time. Everyone loves it.

A very flavorful dish and worth making again! Here are the changes I made: -Dates instead of cranberries (just because I couldn't find dried cranberries without added sugar while at the grocery store. Sad but true :/. Next time I will make a special trip to the Health Food Store and try the cranberries-provided they are refined sugar-free). I added the Dates per the directions and they ended up soggy, but I personally didn't mind that since the dates were a bit dried up to begin with. If I made this with dried cranberries I might try to throw them in for the last 3 minutes of cooking. -The juice of one orange-fresh squeezed-and 1/4-1/2c white wine instead of the water. -I used onion powder instead of shallots (just because I had no shallots on hand...but I will definitely use shallots or red onion next time). -A dash of Cayenne powder -I toasted the walnuts in a dry pan without oil (to prevent them from getting soggy/overly greasy). Sprinkled walnuts over the dish as a garnish.

Amazing recipe. Everyone loved it - meat lovers too!

Agave syrup is not HEALTHY.

Roast Brussels sprouts in some olive oil, walnuts and a touch of balsamic flavored vinegar with cranberry. Wonderful. Very easy too.