nutritional information

Per 1/2-cup serving:

  • Calories: 172
  • Protein: 5 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Cholesterol: 0 mg
  • Sodium: 124 mg
  • Fiber: 5 g
  • Sugar: 9 g
Vegan Gluten-Free

Brussels Sprouts with Walnuts and Dried Cranberries

Brussels Sprouts with Walnuts and Dried Cranberries

Serves 6

30 minutes or fewer

In this longtime favorite VT recipe, Brussels sprouts get seared, then dressed up with walnuts and dried cranberries.
  • ½ cup coarsely chopped walnuts
  • 2 tsp. olive oil
  • 1 ½ lb. Brussels sprouts, halved
  • 2 shallots, halved and sliced (¼ cup)
  • 1 clove garlic, minced (1 tsp.)
  • ¼ cup coarsely chopped dried cranberries
  • 1 Tbs. agave syrup
  • 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 skillet, 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.

January/February 2011 p.48

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I hate brussels sprouts, but I sure enjoy eating these. Recommend this to people who aren't fond of sprouts, but know how good they are for us.

Linda Barnhart - 2015-07-07 01:01:01

Hi is one

Vincent Woods - 2014-11-24 20:23:04

Wonderful recipe, thanks for sharing. I love it :) I used pumpkin seeds oil instead of walnut oil, it was perfect this way as well.

Helga Pohl - 2013-12-31 12:48:30

Delicious! Just made this. Cooking for 1 so I cut the recipe in half. I added a splash of red wine and used about honey instead of agave. Also I used raisins instead of cranberries since I had them on hand. Cooking times in the recipe were off, it took me quiet a bit longer to get the sprouts tender. I plan to serve it over/with wild rice pilaf.

Stefanie Fisher - 2013-10-15 18:09:08


samuel parkinson bruce - 2013-07-28 07:52:02

Love this

Kris - 2013-06-08 14:18:32

thank you

mohammad - 2013-03-01 16:27:09

This is one of our household favorites. I usually caramelize the shallots/onions. It's a meal in itself. Highly recommended.

Nic Devonshire - 2012-07-11 18:36:09

does anyone know how this dish survives freezing after cooking?

suzy wochos - 2012-07-03 20:49:00

Vegetarian remedy to lower Blood Sugar levels: Brussel Sprouts (2-3), 2-3 carrots, handful of green beans, 1/4 red beat, push thru hopper of juicer - drink the juice - don't discard that pulp can be frozen and used to grind up for meal of bread -etc. doing this for many years WORKS

Sharon - 2012-06-29 00:00:50

really good! I added Monterey Jack cheese for a little more protein. You could use soy cheese to keep it vegan.

John - 2012-03-19 20:18:13

Really great and healthy recipe! Definetely deserves more stars! I also put a little bit red wine in it, which makes the taste even better.

vegan - 2011-12-17 07:27:37

Looks delicious, I can't wait to try!

Tracy - 2011-12-12 21:21:46

Came out really great. My hubby came home the other day with coincidentally a pound and a half of brussels sprout randomly and this recipe was just perfect for them. Nice cold weather comfort dish. I served it with my standard quinoa with tomato and red beans.

Angela - 2011-12-02 21:52:12

My husband doesn't care much for Brussel Sprouts, but he actually had second helping. Great recipe, deserving more stars!

Janet - 2011-11-10 15:16:39