Brussels Sprouts with Walnuts and Dried Cranberries

Yield: 4 servings

If you “don’t like” Brussels sprouts, try this recipe. Sliced thin, the sprouts cook evenly, solving the problem often associated with Brussels sprouts – cooked on the outside and chewy on the inside. I toasted the walnuts to enhance their flavor. Prepared this way, you may actually like them!


  • 1 pound Brussels sprouts, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chopped walnuts (optional: toasted)
  • 1/2 cup dried cranberries


  1. Shred the Brussels sprouts by removing the core and thinly slicing.
  2. Warm the olive oil in a large skillet over medium heat.
  3. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes.
  4. Add the walnuts and the cranberries and toss to combine. Season to taste with salt and pepper. Turn out into a serving bowl and serve warm.


3 Responses to Brussels Sprouts with Walnuts and Dried Cranberries

  1. Jackie November 18, 2009 at 6:39 pm #

    Could you use pecans instead of walnuts? Should you still toast them?


  2. Ann November 19, 2009 at 2:30 am #

    I think I just decided on the vegetable dish for our Thanksgiving dinner! This does sound “yummy”!

  3. chezdesblog November 19, 2009 at 9:42 am #

    Absolutely! Pecans would be delicious. And, yes, I would still toast them. Enjoy!

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