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

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.
  • 2 tsp. olive oil
  • ½ cup coarsely chopped walnuts
  • 1½ lb. Brussels sprouts, trimmed and halved
  • 2 medium 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 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.

February 2009

you might also like



comments

Agave syrup is not HEALTHY.

Judy - 2014-03-22 17:33:43

Amazing recipe. Everyone loved it - meat lovers too!

Sonya Zamora - 2013-12-10 03:08:51

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.

sos - 2013-09-21 19:27:47

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

danicakes - 2013-03-14 02:49:43

Yum.. as Aunt Joyce prepped for Thanksgiving

Syb - 2012-12-09 06:53:57

Substituting walnuts with farm fresh Hawaii Macadamia Nuts make all the difference in the world with this delicious recipe!

aaron - 2012-11-03 21:24:52

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.

Kelly J. R. - 2011-04-04 12:19:11

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

Krista - 2011-02-16 19:37:39

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

Gwen - 2011-02-16 16:49:19

Try orange-infused cranberries!

Evelyn - 2011-02-10 01:08:13

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

June - 2010-12-22 20:28:08

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.

Joan - 2010-11-30 20:05:32

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

Susan - 2010-11-11 18:54:56

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.

Stephanie - 2010-10-05 12:35:45

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!

Vegan Do It - 2010-09-25 22:38:09