Cook/ Easy Weeknight/ Weekend Feasting

Sautéed Brussels Sprouts with Cranberries and Lemon

October 26, 2019 (Last Updated: November 3, 2019)

Last Updated on by

These sautéed Brussels sprouts with cranberries are an easy to make vegetable side dish that’s perfect for Thanksgiving or Christmas. Pan fried on the stovetop with dried cranberries and lemon for a quick and flavorful side. Easy to make vegan and it’s ready to serve in less than 15 minutes with just a handful of ingredients.

Top shot of Sauteed Brussels Sprouts with Cranberries in a large serving bowl

People fall into two camps, those that love Brussels sprouts and those that can’t stand them. I am firmly in the former. I love them roasted, in a salad, lightly boiled, however I can get them in my mouth! It’s crazy that this is the first sprout recipe on Slow The Cook Down, they make a brief appearance in my Blue Cheese Pizza, but this time they are the star of the show!

What you need to make Sautéed Brussels Sprouts with Cranberries

You only need a handful of easy to grab ingredients for this delicious holiday side dish:

  • Brussels sprouts: Preferably organic
  • Lemon juice: Fresh, no the bottled stuff!
  • Lemon zest
  • Salt and pepper: Freshly cracked black pepper is best
  • Dried cranberries
  • Olive oil and salted butter

How to make Sautéed Brussels Sprouts with Cranberries and Lemon

It takes no more than 15 minutes to make this recipe.

  • Trim the bottoms off of the sprouts, remove the outer leaves and then slice thinly or put through a food processor with the slicing attachment.
  • Add the sliced sprouts, lemon juice, zest, salt, pepper, cranberries and olive oil to a large bowl and combine (photo 1).
  • Place a skillet on a medium high heat and melt half of the butter. Once melted, add half of the sprout mixture and turn the heat to high. Stir the sprouts while cooking for about 3 – 4 minutes until softened but still a vibrant green (photo 2).
  • Transfer to a plate. Melt the rest of the butter in the skillet, add the sprouts and cook.
  • Serve immediately with your other favorite holiday sides like Baked Pumpkin, Roast Potatoes and Red Onion Gravy.

Two process shots to show how to make the side dish

Recipe Variations

  • To make this side dish vegan, substitute the salted butter for a vegan variety.
  • To reduce the calorie and fat content, sauté the sprouts in a little oil rather than butter.

Can you make this side dish ahead of time?

Sautéed Brussels sprouts with cranberries are undoubtedly best to serve up as soon as you have cooked them. Because they don’t take long to cook, just add them to the skillet just before you are ready to serve the whole meal so they are fresh out of the pan.

You can slice and mix the the dish together several hours before though, and store covered in the fridge until you are ready to cook.

Is this a healthy side dish?

Because the sprouts are cooked in butter, this isn’t exactly a health food, but hey, you know by now that I’m not a diet food blog!  There are a tonne of vitamins and minerals in this dish though – so I guess it’s good for you in that way! Brussels sprouts are high in fiber and antioxidants and the same goes for the dried cranberries. Oh, and most importantly, it’s delicious!

Sauteed Brussels sprouts in a serving bowl with spoons

If you don’t like Brussels sprouts, you might love this recipe!

Yes, I love miniature cabbages, but, like any vegetable, if they are overcooked and mushy they can taste like dirt. By sautéing the sprouts, you don’t over cook them and they keep their texture. They are cooked with lemon juice so they have a wonderful zesty freshness to them and the cranberries add a great tartness to the finished dish.

Sautéed Brussels Sprouts with Cranberries and Lemon are perfect for your holiday table

I don’t know about you, but when it comes to Thanksgiving and Christmas, I’m all about the side dishes and these little beauties are perfect to serve to your friends and family as part of the bigger meal. It is so perfectly festive with their vibrant green and red colors, and honestly, if you aren’t serving sprouts you are doing something wrong!

Top Tips to Make Sautéed Brussels Sprouts with Cranberries and Lemon

  • Use small Brussels sprouts – they tend to be less bitter, and organic if possible.
  • If cutting the sprouts by hand, slice them thinly.
  • Use the slicing  tool on a food processor to prep the sprouts quickly.
  • If you use unsalted butter to sauté the sprouts, add a little more salt to the sprouts before cooking.
  • It’s best to cook the sprouts in two batches, you don’t want to over crowd the skillet.
  • Serve immediately.
  • Remember, sprouts aren’t just for Christmas!

Close up of the vegetable side dish

For more holiday recipes, check out:

I love hearing from you!! If you have tried these yummy sautéed Brussels sprouts with cranberries, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

Sauteed Brussels sprouts in white bowl with two serving spoons

Sautéed Brussels Sprouts with Cranberries and Lemon

These sautéed Brussels sprouts with cranberries are an easy to make vegetable side dish that's perfect for Thanksgiving or Christmas. Pan fried on the stovetop with dried cranberries and lemon for a quick and flavorful side.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 to 6 servings
Calories: 183kcal

Ingredients

  • 16 ounces Brussels sprouts (454g)
  • juice and zest of 1 lemon
  • 1/2 teaspoon ground black pepper
  • pinch salt
  • 5.3 ounces dried cranberries (150g)
  • 1 tablespoon olive oil
  • 1/2 stick salted butter (2 ounces / 55g)

Instructions

  • Trim the bottoms off of the sprouts and then slice thinly or put through a food processor with the slicing attachment.
  • Add the sliced sprouts, lemon juice, zest, salt, pepper, cranberries and olive oil to a large bowl and combine.
  • Place a skillet on a medium high heat and melt half of the butter. Once melted, add half of the sprout mixture and turn the heat to high. Stir the sprouts while cooking for about 3 - 4 minutes until softened but still a vibrant green.
  • Transfer to a plate. Melt the rest of the butter in the skillet, add the sprouts and cook.
  • Serve immediately.

Notes

  • Use small Brussels sprouts - they tend to be less bitter, and organic if possible.
  • If cutting the sprouts by hand, slice them thinly.
  • Use the slicing  tool on a food processor to prep the sprouts quickly.
  • If you use unsalted butter to sauté the sprouts, add a little more salt to the sprouts before cooking.
  • It's best to cook the sprouts in two batches, you don't want to over crowd the skillet.
  • Serve immediately.

Nutrition

Calories: 183kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 72mg | Potassium: 329mg | Fiber: 5g | Sugar: 18g | Vitamin A: 735IU | Vitamin C: 74mg | Calcium: 39mg | Iron: 1mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

You Might Also Like

1 Comment

  • Reply
    James T
    October 26, 2019 at 4:06 pm

    5 stars
    I tried this and it’s such an awesome side. Would highly recommend

  • Leave a Reply