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Brussels Sprouts with Walnuts and Dried Cranberries

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Brussels Sprouts with Walnuts and Dried Cranberries

Prep Time: Cook Time:


  • Walnut oil | 1.00 tbsp
  • English walnuts | 0.50 cup, chopped
  • Brussels sprouts, raw | 3.00 cup
  • Shallots, raw | 0.25 cup
  • Garlic, raw | 1.00 Tbsp
  • Dried cranberries/craisins, sweetened | 0.25 cup
  • Apricot nectar, canned, without added ascorbic acid | 0.50 fl oz
  • Drinking tap water | 1.00 cup 8 fl oz
Nutrition Facts (Per Serving)

Calories per serving: 126.49 mg

Fat per serving: 8.85 g

Saturated fat per serving: 0.85 g

Protein per serving: 3.24 g

Sodium per serving: 14.05 mg

Cholesterol per serving: 0.00 g


  1. Heat large skillet over medium-high heat.
  2. Add walnuts, and toast 3 to 4 minutes, or until fragrant,transfer to plate, and set aside.
  3. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom.
  4. Add Brussels sprouts(trimmed and halved), and cook 5 minutes, or until browned, stirring occasionally.
  5. Add shallots(trimmed and halved) and minced garlic, and cook 1 minute more.
  6. Stir in coarsely chopped dried cranberries, apricot nectar, and water.
  7. 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.
  8. Transfer to serving bowl.
  9. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.

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