Brussels Sprouts with Walnuts & Dried Cranberries - Better Nutrition

Brussels Sprouts with Walnuts & Dried Cranberries

  • 6 servingsServings


  • ½ cup coarsely chopped walnuts
  • 2 tsp. olive oil
  • 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 nectar
  • 1 Tbs. walnut oil


  1. Roast walnuts in large skillet over medium-high heat 3-4 minutes,or until fragrant. Transfer to
  2. plate.
  3. Wipe out skillet; return to heat. Add oil, swirling to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic; cook 1 minute more.
  4. Stir in cranberries, agave, and 1 cup water. Partially cover pot; reduce heat to medium. Simmer 5-7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender. Put in serving bowl. Toss with walnut oil and nuts; add salt and pepper to taste.

Nutrition Information

  • Calories: 172
  • Carbohydrate Content: 19 g
  • Fat Content: 11 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 124 mg
  • Sugar Content: 9 g

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