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Brussels Sprouts with Toasted Pecans and Cranberries

Presented by:
Ocean Spray
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A tasty and colorful side dish that's also perfect for your holiday meal.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
15 min
Recipe Ready Time
Ready In
25 min
Recipe Servings


1 1/2 pounds fresh Brussels sprouts

2 tablespoons butter

1 clove garlic, minced

1/4 cup chopped pecans, toasted

1/4 cup Ocean Spray® Craisins® Original Dried Cranberries

Salt and pepper


Trim stems of Brussels sprouts; remove any damaged leaves.

Place Brussels sprouts in 3-quart saucepan; add water to just cover. Bring to a boil over medium-high heat. Reduce heat; simmer until Brussels sprouts are tender, 8 to 10 minutes. Drain; keep warm.

In the meantime, toast pecans. Place nuts in single layer on baking sheet. Bake in 350° oven 3 to 5 minutes or until light golden brown, watching carefully.

Melt butter in same saucepan over medium-high heat. Add garlic; cook and stir 30 seconds. Remove from heat. Stir in Brussels sprouts, Craisins® Dried Cranberries and pecans; toss gently to coat. Season with salt and pepper.


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