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Add some fun to your Brussels sprouts with dried cranberries and pecans!




  • 6 cups waterBrussels sprouts with toasted pecans and dried cranberries on a plate.
  • 1 pound fresh Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons finely chopped, lightly toasted pecans
  • 1/4 cup dried cranberries
  • 1/2 teaspoons salt
  • 1/4 teaspoon black pepper


  1. Bring water to a rolling boil in a large pot.

  2. To prepare the Brussels sprouts, first soak sprouts in lukewarm water for 10 minutes. Drain. Cut a small slice from the stem end. Cut an X into the base of each sprout for even cooking. Add prepared sprouts to boiling water and cook 6 to 9 minutes, until just tender.

  3. While sprouts cook, stir together olive oil, vinegar, pecans, cranberries, salt and pepper in a small bowl.

  4. When sprouts are done, drain well. Transfer drained spouts to a serving dish. Toss with olive oil, vinegar mixture.

Serves 4. 


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Serving  
Calories: 100  
  % Daily Value
Total Fat: 6 g 9%
Saturated Fat: 1 g 4%
Cholesterol: 0 mg 0%
Sodium: 303 mg 13%
Carbohydrate: 10 g 3%
Dietary Fiber: 4 g 17%
Protein: 4 g 7%
Vitamin A 18%
Vitamin C 145%
Folacin 16%
Calcium 5%
Iron 9%
Potassium 12%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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