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Plate of pan fried Brussels sprouts.

Pan-Fried Brussels Sprouts with Walnuts & Cranberries

Robyn
These Brussels Sprouts with cranberries and walnuts are pan fried until caramelised, mixed with crunchy walnuts and sweet sour cranberries and coated in a sweet orange dressing, to make a delicious vegan and gluten free side, ready in 15 minutes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Plant Based | Vegetarian, Salads & Light Meals, Under 30 Minutes
Cuisine Modern english/modern australian
Servings 4 People
Calories 186 kcal

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

* To trim the Brussel sprouts, cut a thin slice off the bottom and take the outer leaves off.
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 too.
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. You will need ½ - 1 orange.
Olive oil - use a mild flavoured olive oil or another neutral oil such as grapeseed oil.
I 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.

Nutrition

Calories: 186kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 32mgPotassium: 564mgFiber: 6gSugar: 8gVitamin A: 954IUVitamin C: 109mgCalcium: 68mgIron: 2mg
Keyword Brussels sprouts recipe, vegan brussels sprouts, vegetable side dish

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