Brown Sugar Sprouts with Cranberries and Walnuts

26min prep 6min cook 20min  |  Created by: Emily Wilson

Sweeten up sprouts with this caramelized, buttery sauce. So good and truly hard to resist.

Ingredients

  • Brussels Sprouts (1 1/2 Pounds)

  • Butter, Unsalted (1 1/2 Tablespoons)

  • Walnuts, Raw (1/3 Cup)

  • Vegetable Stock (1/2 Cup)

  • Black Pepper

  • Brown Sugar (3 Tablespoons)

  • Dried Cranberries (1/3 Cup)

  • Kosher Salt

  • Extra Virgin Olive Oil (2 Tablespoons)

Equipment

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Saute Pan, Large (12" Or Larger)

Prep Steps

  • 1

    Cut the stem end off each Brussels sprout. Remove and discard any bruised or damaged outer leaves. Cut large sprouts in quarters and smaller sprouts in half.
    Brussels Sprouts

  • 2

    If you purchased whole walnuts, roughly chop them to measure the indicated amount.
    Walnuts, Raw

Cook Steps

  • 3

    Heat a large saute pan over medium heat. Add olive oil and warm.
    Brussels SproutsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 4

    Once oil is warm, add the Brussels sprouts. Season with salt and pepper, then saute until they start to caramelize, about 7-10 minutes. Stir often.
    Brussels SproutsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 5

    Once sprouts start to caramelize, pour in the veggie stock. Cover loosely with aluminum foil, then cook until sprouts are tender and liquid is absorbed, about 3-4 minutes. Continue to stir often.
    Vegetable Stock

  • 6

    Once sprouts are tender and liquid is absorbed, remove the foil and stir in the butter, brown sugar, walnuts and dried cranberries. Cook until butter is melted and the brown sugar has made a nice glaze over the sprouts. Stir often, then remove from heat.
    Butter, UnsaltedBrown SugarWalnuts, RawDried Cranberries

  • 7

    Transfer the brown sugar sprouts with cranberries and walnuts to a serving dish or dinner plates. Serve warm!

Produce

  • Brussels Sprouts (1 1/2 Pounds)

Dairy & Eggs

  • Butter, Unsalted (1 1/2 Tablespoons)

Dry Goods & Packaged Goods

  • Walnuts, Raw (1/3 Cup)

Canned Goods, Soups & Mixes

  • Vegetable Stock (1/2 Cup)

Spice & Baking

  • Black Pepper

  • Brown Sugar (3 Tablespoons)

  • Dried Cranberries (1/3 Cup)

  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Saute Pan, Large (12" Or Larger)

Prep Steps

  • 1

    Cut the stem end off each Brussels sprout. Remove and discard any bruised or damaged outer leaves. Cut large sprouts in quarters and smaller sprouts in half.
    Brussels Sprouts

  • 2

    If you purchased whole walnuts, roughly chop them to measure the indicated amount.
    Walnuts, Raw

Cook Steps

  • 3

    Heat a large saute pan over medium heat. Add olive oil and warm.
    Brussels SproutsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 4

    Once oil is warm, add the Brussels sprouts. Season with salt and pepper, then saute until they start to caramelize, about 7-10 minutes. Stir often.
    Brussels SproutsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 5

    Once sprouts start to caramelize, pour in the veggie stock. Cover loosely with aluminum foil, then cook until sprouts are tender and liquid is absorbed, about 3-4 minutes. Continue to stir often.
    Vegetable Stock

  • 6

    Once sprouts are tender and liquid is absorbed, remove the foil and stir in the butter, brown sugar, walnuts and dried cranberries. Cook until butter is melted and the brown sugar has made a nice glaze over the sprouts. Stir often, then remove from heat.
    Butter, UnsaltedBrown SugarWalnuts, RawDried Cranberries

  • 7

    Transfer the brown sugar sprouts with cranberries and walnuts to a serving dish or dinner plates. Serve warm!

Brown Sugar Sprouts with Cranberries and Walnuts

26min prep: 6min cook: 20min

Sweeten up sprouts with this caramelized, buttery sauce. So good and truly hard to resist.


Ingredients

Produce

  • Brussels Sprouts (1 1/2 Pounds)

Dairy & Eggs

  • Butter, Unsalted (1 1/2 Tablespoons)

Dry Goods & Packaged Goods

  • Walnuts, Raw (1/3 Cup)

Canned Goods, Soups & Mixes

  • Vegetable Stock (1/2 Cup)

Spice & Baking

  • Black Pepper
  • Brown Sugar (3 Tablespoons)
  • Dried Cranberries (1/3 Cup)
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (2 Tablespoons)

Equipment

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Saute Pan, Large (12" Or Larger)

Prep Steps

  1. Cut the stem end off each Brussels sprout. Remove and discard any bruised or damaged outer leaves. Cut large sprouts in quarters and smaller sprouts in half.

  2. If you purchased whole walnuts, roughly chop them to measure the indicated amount.


Cook Steps

  1. Heat a large saute pan over medium heat. Add olive oil and warm.

  2. Once oil is warm, add the Brussels sprouts. Season with salt and pepper, then saute until they start to caramelize, about 7-10 minutes. Stir often.

  3. Once sprouts start to caramelize, pour in the veggie stock. Cover loosely with aluminum foil, then cook until sprouts are tender and liquid is absorbed, about 3-4 minutes. Continue to stir often.

  4. Once sprouts are tender and liquid is absorbed, remove the foil and stir in the butter, brown sugar, walnuts and dried cranberries. Cook until butter is melted and the brown sugar has made a nice glaze over the sprouts. Stir often, then remove from heat.

  5. Transfer the brown sugar sprouts with cranberries and walnuts to a serving dish or dinner plates. Serve warm!

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