Cranberry Brussels Sprouts with Walnuts

Name: Cranberry Brussels Sprouts with Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 16 ounces fresh Brussels sprouts; 1 medium thinly sliced white onion; 1/4 cup raw walnuts; 1/8 cup dried cranberries; freshly squeezed orange juice (from half an orange); 1 teaspoon fresh thyme; 1/4 teaspoon granulated garlic; 1/4 teaspoon kosher salt (to taste); 1/4 teaspoon ground black pepper (to taste); 2 tablespoons olive oil; slices of the remaining orange

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This cranberry Brussels sprouts with walnuts recipe brings together caramelized sprouts, toasted nuts, and tangy cranberries. It's a flavorful, festive side dish that's both vibrant and satisfying.

A plate with roasted Brussels sprouts topped with walnuts and dried cranberries, three orange slices, and a skillet and festive decorations in the background.

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I enjoy making side dishes that stand out, and this dish is no exception. The mix of sweet cranberries, toasty walnuts, and tender Brussel sprouts makes every bite delicious. It's colorful, flavorful, and one of those dishes that instantly makes any meal feel special.

The recipe is really simple to make. Everything cooks in one pan, and the orange juice and fresh thyme at the end bring out a bright, fresh taste. Whether it's for a holiday meal or a regular dinner at home, this dish always adds something special to the table.

Ingredients

A bowl of Brussels sprouts and sliced onions, with small bowls of walnuts, dried cranberries, orange, spices, and a glass of clear liquid on a white surface.

Brussels sprouts - The main ingredient that provides a hearty, slightly nutty flavor and tender texture when roasted or sautéed.
White onion - Adds sweetness and depth of flavor that balances the bitterness of the Brussels sprouts.
Raw walnuts - Bring a crunchy texture and a rich, nutty taste that complements the other ingredients.
Dried cranberries - Add a pop of color and sweet-tart flavor that brightens the dish.
Freshly squeezed orange juice - Enhances freshness and ties the flavors together with a hint of citrus.
Fresh thyme - Adds an earthy, aromatic note that elevates the overall flavor.
Granulated garlic - Provides savory depth and enhances the taste of the vegetables.
Salt - Brings out the natural flavors of all the ingredients.
Ground black pepper - Adds a mild heat and rounds out the seasoning.
Olive oil - Helps the sprouts caramelize beautifully while adding a smooth, rich flavor.
Orange slices (for garnish) - Add a bright, fresh finishing touch and a pop of color for presentation.

Scroll down to the recipe card for quantities used.

Instructions

A few walnut halves in a black cast iron skillet on a white surface, with a red and white checkered cloth nearby.

In a heated cast-iron skillet, add raw walnuts and dry roast for 3 to 5 minutes, then allow to cool.

A halved Brussels sprout on a wooden cutting board with a knife, loose leaves, and a bowl of whole Brussels sprouts nearby.

Thoroughly wash Brussels sprouts and pat them dry with paper towels. Trim the bottom end, remove any wilted leaves, and cut in half.

Sliced white onions cooking in a pan with a wooden spoon.

Pour oil and heat the cast-iron skillet at 248°F (120°C). Add onions and sauté at 140°F (60°C) until tender and translucent.

Halved Brussels sprouts arranged in a pan, seasoned with salt and pepper, ready to be cooked.

Place Brussels sprouts cut side up, then season with half of the garlic, salt, and black pepper.

Brussels sprouts and sliced onions are being cooked in a black cast iron skillet, with a pair of tongs holding one sprout. A red checkered cloth is nearby.

Once the opposite side starts to soften or after 5 minutes, turn the Brussels sprouts cut side down. Sprinkle the remaining garlic, salt and pepper. Allow the Brussels sprouts to absorb the flavors of the sautéed onions for 1 to 2 minutes.

Remove the sautéed onions before they start to burn and continue to cook the Brussels sprouts, cut side down for 3 to 5 minutes at an increased heat of 248°F (120°C).

Sautéed Brussels sprouts in a pan, topped with chopped walnuts, dried cranberries, and fresh herbs.

In the last 30 seconds, add dried cranberries, dry roasted walnuts, fresh thyme, and freshly squeezed orange juice, then gently stir.

A white plate with sliced oranges and roasted Brussels sprouts topped with walnuts and dried cranberries, next to a skillet and a red checked cloth.

Turn off the heat once the Brussels sprouts are slightly golden and tender to the bite. Serve with the remaining fresh orange.

Hint: Make sure the Brussels sprouts are completely dry before cooking. This helps them caramelize nicely instead of steaming, giving you that golden, slightly crisp texture everyone loves.

Variations

Here are some easy ways to customize this brussels sprouts recipe:

Add bacon or pancetta - For a smoky, savory twist that pairs perfectly with the cranberries and walnuts.
Use fresh berries - I like to use fresh cranberries when they are in season.
Swap the nuts - Try pecans, almonds, or hazelnuts if you prefer a different crunch.
Use maple syrup or honey - Drizzle a little over the sprouts for extra sweetness and shine.
Add cheese - Sprinkle with feta or shaved Parmesan for a creamy, salty finish.
Make it spicy - Add a pinch of red pepper flakes for a little heat.
Change out the orange - Use lemon juice instead of orange for a brighter, tangier flavor. Or, try using balsamic vinegar.
Roast Brussels sprouts - You can roast the Brussels sprouts on a baking sheet if you want them crispy.

A cast iron skillet with roasted Brussels sprouts, walnuts, and dried cranberries on a light surface, with a red checkered cloth and loose Brussels sprouts nearby.

Tips

Top tip: Let the Brussels sprouts cook cut side down until golden before stirring. This gives them the best caramelized flavor and texture.

More Cooking Tips:

Make sure the sprouts are dry before cooking so they roast instead of steam.
Toast the walnuts first to bring out their nutty flavor.
Use fresh orange juice for the best citrus aroma and taste.
Don't overcrowd the pan. Give the sprouts space to brown evenly.
Add the cranberries and orange juice at the end so they stay vibrant and flavorful.
Taste before serving and adjust salt or pepper as needed for balance.

A wooden spoon holds roasted Brussels sprouts topped with dried cranberries and pecans, with a skillet and red cloth in the background.

Serving suggestions

This cranberry Brussels sprouts with walnuts recipe makes a beautiful and flavorful side dish for holiday meals like Thanksgiving or Christmas dinner. It pairs wonderfully with roasted turkey, orange-glazed ham, or even air fryer spatchcock chicken. The mix of sweet, tart, and savory flavors balances rich main dishes, making it a standout addition to any festive spread.

For everyday meals, you can serve these Brussels sprouts alongside grilled salmon, pan-fried pork chops, or roasted beef for a wholesome and colorful plate. They also taste great over a bed of quinoa or wild rice if you want to turn them into a light vegetarian meal. If you're following a low-carb or keto lifestyle, simply make sure your cranberries are unsweetened and use olive oil instead of butter to keep the dish keto-friendly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the dish has cooled completely before storing to keep the sprouts from becoming soggy. When you're ready to reheat, place them in a skillet over medium heat and cook for a few minutes until warmed through. This helps bring back some of their crispness.

You can also reheat them in the oven at 350°F (175°C) for about 10 minutes, which keeps the texture better than microwaving. If you do use the microwave for convenience, reheat in short intervals and stir in between to ensure even heating.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best because they caramelize and hold their texture, but you can use frozen ones if you thaw and pat them completely dry before cooking.

What can I use instead of walnuts?

You can substitute walnuts with pecans, almonds, or hazelnuts for a similar crunch and nutty flavor.

How do I keep the Brussels sprouts from getting mushy?

Make sure the sprouts are completely dry before cooking and avoid overcrowding the pan. This allows them to brown properly and stay tender with a light crisp.

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