These pan-fried Brussels sprouts with crunchy toasted walnuts, dried cranberries and fresh orange juice are a delicious gluten free and vegan side, ready in 15 minutes.
Pan frying Brussels sprouts (which you may also see called ‘pan fried Brussels sprouts’, ‘pan sautéed sprouts’, and ‘sautéed Brussels sprouts’) is a simple way of cooking Brussel sprouts which gives them a fantastic flavour and texture. They are a tasty addition to any special roast dinner, alongside crunchy garlic and herb roast potatoes and roasted parsnips or curried roast parsnips.
I love Brussel sprouts, and could happily eat a plate of them plain. Perhaps it’s my origins: Brits eat the most Brussels sprouts than anyone else in Europe.
However you do not share this – some may say, strange – love of plain Brussels sprouts and want a little flavour; or are looking for a simple Christmas side dish suitable for vegetarian or vegan guests, then try this recipe!
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Why we love this recipe
- Festive – the red dried cranberries and green Brussels sprouts are a classic Christmas colour pairing!
- Vegan and gluten free.
- Pan frying Brussels sprouts caramelises their edges and gives them a tender – but not mushy – texture.
Ingredients Notes And Substitutions
- Brussel sprouts – look for medium sized sprouts, which have more flavour (better still, if you can, buy them still on the stalk for maximum flavour). They should be bright green and firm.
- Dried cranberries – use normal or reduced sugar cranberries.
- Walnuts – you can use almonds if you prefer.
- Orange juice – freshly squeezed, I wouldn’t recommend ready squeezed orange juice.
- Olive oil – use a mild flavoured olive oil or another neutral oil such as grapeseed oil.
How To Make These Pan-Fried Sprouts
- Boil the Brussels sprouts in boiling salted water for 5 minutes, then drain and cut in half (or if you have very large Brussels sprouts like I did for these photos, cut in to quarters.)
- Heat oil in the frying pan, then once hot add the Brussels sprouts cut side down. Fry until golden. Don’t move the sprouts otherwise they won’t become golden brown and you risk overcooking them, which can lead to mushy Brussels sprouts.
- Once the Brussels sprouts are golden on one side, add the toasted walnuts. You can just add the walnuts without toasting them first, however toasting them in the saucepan first brings out their flavour.
- Then add the dried cranberries and orange juice, season with salt and pepper, stir to combine and then serve straight away.
FAQ
Yes, you can boil the sprouts up to 2 days before you want to fry them and store in the fridge. The rest of the steps are best done just before serving.
Yes you can. Therefore you should always cook them until tender, rather than mushy. Overcooking sprouts causes them to release that sulfur smell, and they go a drab green too.
No. Contrary to popular belief, making a cross in the bottom of Brussels sprouts with a knife will case them to become water logged and soggy.
My recipe tips
- To trim Brussels sprouts – cut off the area where the sprout was attached to the stalk, and then trim off any leaves that are looking brown or wilted.
- Cut the Brussels sprouts – for ease you might be tempted to leave the sprouts whole, but the cut sides are the part that caramelises.
- Don’t stir all the time when they are sautéing – you want the edges to char slightly as that gives the best flavour.
- I like to brown the sprouts on one side only for 2 reasons:
- 1. I don’t want to overcook them.
- 2. The splash of green from the un-browned side stops the dish from looking too brown.
What to serve with these sprouts
- Chicken or turkey.
- A piece of steamed salmon.
- Add some cooked rice or quinoa for a filling and healthy lunch.
Leftovers Ideas
- Make into a salad.
- Delicious in a Spanish tortilla – you can use leftover roast potatoes too.
- Use any leftover dried cranberries in this chocolate bark and leftover walnuts in a soup, salad, coffee walnut cake, or pesto.
More easy side dishes
Pan-Fried Brussels Sprouts with Walnuts & Cranberries
Author: Robyn
Ingredients
- 500g (18 oz) Brussel sprouts trimmed*
- 1 teaspoon olive oil
- 60g (½c ) walnuts
- 2 tablespoons dried cranberries
- 1-2 tablespoons fresh orange juice
- Salt and black pepper
Instructions
- Bring a large pan of salted water to the boil, add the sprouts, then bring back to the boil.
- Boil for 5 minutes until just tender.
- Drain then cut them in half (or quarters if very large Brussels sprouts).
- While the Brussels sprouts are boiling, toast the walnuts in a dry frying pan over a medium heat until toasted (this will take around 3-4 minutes). Remove from the pan.
- Add the oil to the frying pan and heat over a medium heat. Place the Brussels sprouts in the oil cut side down, then fry for 4-5 minutes without moving them.
- Once the Brussels sprouts are golden brown on one side, turn off the heat then return the walnuts to the pan, together with the dried cranberries and orange juice. It can spit a little so take care.
- Give everything a quick stir to make sure the sprouts are all coated in the orange juice, taste, adding more orange juice if needed, then season with salt and black pepper.
- Serve straight away.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Marcellina says
I know I might be the last one on earth but I have never fried brussel sprouts. This looks amazing with the crunch of walnuts. Definitely going to rectify my failings!
Robyn says
Thanks Marcellina, I only tried frying them this year, but caramelising the edges just gives an extra dimension and well wroth the extra effort!